My weekly food post a week late

Last Sunday's home cooked meal was:
Barbecued pork chops using Ina Garten's sauce recipe, potato salad, cole slaw and grapefruit for dessert.




As a sauce, her recipe was great, but I tried to use it as a marinade and it just didn't soak in.  Maybe slow-cooked at a really low temperature would have been the way to go...so many recipes call for a quick sear followed by slow cooking, covered.  For chicken, that just ends up with a runny mess, and for pork, it seems to draw all of the juices out of the meat into a nearly liquid sauce.

This recipe started the cooking with three minutes on the Foreman, then thirty minutes at 375 degrees.  The meat turned out moist but the sauce pretty much disappeared.  I want the juices in the meat and a crisp, caramelized sauce on the outside.

And if you haven't already noticed, this meal didn't even pretend to be healthy, other than the free-range pork and eggs.  But it was good.