Pork Chops, Purple Hull Peas & Avacodo Salad

Many meals are centered around the meat or main entree.  The star of this show, however, is the Avocado Salad.  I can guarantee that no matter how much you prepare, your family will consume it and love it.  This refreshing weekend meal does not center around hot dogs or hamburgers or even smoked barbecue, but includes a simple serving of grilled pork steak or pork chop.

It is balanced with Purple Hull Peas, a Baked Potato and the amazing Avocado Tomato Salad.

The Pork

Prepare approximately 8 ounces of pork per adult.  The photo above shows a 3/4″ slice I cut from a whole port loin.  Different regions call the port cuts slightly different names.  Pork chops are a common cut and will contain more fat and usually a bone.  The fat will contain more juice, flavor and yes, fat.  Season the pork with your favorite seasoning.  I prefer a combination of Nature Seasoning and Cajun Seasoning. Cook until the center of the pork is cooked properly in the center.  Slower grill temperatures will allow the surface and the center to cook fore evenly, but will also dry out the meat.  A covered grille temperature should be approximately 350 degrees when covered.

Purple Hull Peas

Nothing is better than fresh Purple Hull Peas.  I assume, however, that you did not plant them before you read this post.  Frozen peas by major producers are actually quite good, also.  Use a 1# bag as a side dish for 8 adults.  Cook per the producer’s instructions, usually 45 – 60 minutes and season to taste.  A small portion of bacon grease, approximately 1 tablespoon per 1 lb  bag will make these peas dance with flavor. Instead of bacon grease, a ham bone added to the peas will also add wonderful flavor to the dish, and will be a little more healthy than the bacon.

Baked Potatoes

I learned this lesson from our church chef, Terry Sawyer.  Whenever Terry served baked potatoes several people would ask her, “How did you make those delicious baked potatoes and how did you get them so tender?”  Her answer was that she BAKES them.  After the first few baked potato questions she realized that her baked potatoes were being compared with everyone’s MICROWAVED potatoes.   For your special family dinners, spend the extra 3 minutes and wrap your potatoes in foil and throw them in the oven for 1 1/2 hours at 375 degrees.

Americans have allowed the standards to be gradually lowered for many food ingredients.

Thy this: Taste-test freshly grated cheddar cheese to cheddar cheese that was grated last month, shipped around the country and eventually served to your family.  Most of the flavor is gone and the texture is unpleasant.  Give ’em the real thing this Sunday. As a variation, you may try Pepper Jack Cheese, Chilli, Black Olives, and if you are brave, Chopped Jalapenos.

Avocado /  Tomato Salad

This light Southwestern treat is served at our home whenever it complements the main dish.

Ingredients

• 8 Small Tomatoes, diced
• 1 or 2 Medium Limes, juiced
• 3/4 Cup Cilantro, chopped
• 4 Medium/Large Avocados, diced
• 1.5  Tablespoons of Olive Oil
• 1 Teaspoon of Garlic Powder, or 1 Clove of Fresh Garlic
• 2 teaspoons Salt and
• 1 Teaspoon of Pepper

Preparation

Chop ingredients.  Season to taste.  Chill, covered in the refrigerator for 4-24 hours before serving.  If you plan to refrigerate in the longer time frame, cut the Avocados just prior to serving.

Serves 8 adults.

The finished Product …

Just thinking about that garlic, cilantro and lime makes my mouth water!