I had two pork chops left in the freezer, and needed something tasty for dinner. I also had a Brussels sprouts and cucumber and herbs from the garden, so I went...
Rubbed the chops with Szeged Rib Seasoning (they are famous for their hot and sweet paprikas), left them aside to tend to the veg.
Diced up the cucumber, tossed with fresh chopped cilantro, mint, and Thai basil from the garden, and squeezed several key limes onto them... Sprinkled on some spice that contained habanero, chipotle, and orange flavour (thank you, Michelle Talbot!) and tossed to combine.
The Brussels sprouts I did quick-and-easy, trimmed and washed them, then inserted my narrow paring knife thru the stem end to the crown. Then I threaded them onto kebab skewers, and put them on the kebab racks to start cooking before the chops.
Chops went on, flipped, the sprout kebabs flipped a few times, and it was dinner time!
Tender juicy chops cut like butter, and with the rib seasoning was very tasty! The Brussels sprouts - this may well be the best way to cook them without heating up your oven. With the steel skewer impaling them, they cook from the inside as well as from the outside, and a little char really sweetens them up! The cucumber salad was cool and refreshing, at least until the habanero kicked in!
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