This is a meal that Susan and I have every couple of weeks or so. Susan is partial to pork, and so one of the meals is a grilled butterflied pork chop. I’m partial to lamb; so, mine is typically a lamb shoulder chop. I like my chop to have a marrow bone because the roasted marrow is yummy.
For this evening’s food porn, I am exploring different page formatting than I usually use in this blog. I’ve been using just the simplest of page formats for my posts, and it is time to explore.
First, I offer you an image of our proteins grilling on the new Charbroil unit. Next, you see my serving of lamb shoulder chop with an offering of Hatch chili peppers and a smear of mint sauce. the last image shows my plate, a small salad of pickled olives/roasted artichoke heart, mushroom medley, and a small bowl of Bombay potatoes (diced potatoes and chickpeas in a curry sauce (yum!)