Back To Basics

In my continuing quest for culinary exploration and education I turned to pork chops last night.

I was reading through my cook book, Master the Grill and found a recipe for basic chops. The idea of basic appealed to me so I went with it. All it took was a pinch of coarse kosher salt, fresh cracked black pepper and some quality time on a hot grill. Those chops were some of the best pork chops I've ever made. I couldn't believe how far a little salt and pepper went. I guess that just goes to show how well the basics really work in the kitchen.

Now that I've touched on the basics, I think that I'll skip ahead to something more complicated. I saw Rachael Ray flatten some chicken breasts, stuff them with tasty things and roll them up for cooking. It's probably one of those things that looked a lot simpler than it really is, but I'm hoping to find out in the next day or two. I don't think I'll like the recipe for them in the grilling book (and I don't have any goat cheese anyway) so I'm going to just see what I can come up with. Anyone out there have any suggestions?