Pork 2 Ways Results

This dinner was extra special because I had two of my best friends visiting from Chicago as my attendees, as well as a fellow foodie friend from San Luis Obispo. After hearing so much about my dinners, they had to make a trip out here to partake (the fact that one of them had a conference here also helped).

One of the main reasons I chose to do the pork chops and biscuits was because both of them could be made ahead of time. I put the chops in the brine on Friday, and I made the biscuits on Tuesday and froze them until Sunday. Even the chocolate sauce for the floats was made a week ahead of time. That way, I had plenty of time to spend with my visitors without having to be in the kitchen.

{I loved the refreshing citrus and creamy feta mixed with beets in this salad}

Beets are one of my favorite vegetables, and they are so easy to roast (I even like the canned ones though)! All you do is put a little olive oil, salt & pepper on each stem-less beet, wrap each one individually in foil, and roast them in a 350 degree oven for one hour. When you unwrap, the skins will rub right off and they are ready to eat.

{Pepper & Fennel Crusted Pork Chops, Leek and Apple Puree & Bacon, Chive & Cheddar Biscuits}

Up until recently, I didn’t know it was common practice to pair applesauce with pork chops. But, after this meal, I have discovered why it works so well. The tangy apples are a perfect addition to each bite of the peppery pork. Because I brined the chops in advance, the chop was juicy and tender- I will definitely be using this technique in the future.

{Putting honey on the biscuits balanced the saltiness from the bacon. How could you not love a biscuit with cheese and bacon?}

{Guinness beer was my stout of choice for the floats}