“There is poetry in a pork chop to a hungry man.” Philip Gibbs

Last night B whipped up a delicious home cooked dinner of pork chops, brussels sprouts, and rice and beans.

For the chops, he combined salt, a BBQ dry rub from Wegman's (which is a little on the more tart side), and a BBQ dry rub that our friend RP concocted (which is a little more on the sweet side) - applying evenly to both sides before pan frying in a skillet for 3 minutes per side.

 

**As a side note, the BBQ dry rub from RP was actually given out as a favor at his wedding last summer (6/2010).  How creative!  Here's a photo of the happy couple during their first dance:

and another of B and I at the end of the reception:

But I digress.  After pan frying the chops, B popped them into an oven (preheated at 375 degrees) for about 10 minutes.

For the brussels sprouts, he started by boiling and draining the sprouts.  Next he sauteed some garlic and red pepper flakes in olive oil before adding the sprouts, nutmeg, salt, and parmesan cheese to sautee for about a minute.  The rice and beans were instant.

Although I was working late last night, B was nice enough to save my half... which made for excellent leftovers tonight while B was in class.

Yum!