Thyme Pork Chops with Grilled Havarti and Kale

A few things are going on here (1) squeezing in mild autumn grilling, (2) using CSA thyme and kale, and (3) grilling cheese for the first time though I have wanted to for quite a while.  I got some bone in pork chops in order to use some thyme that was nearing its end and also my mom gave me a package of havarti grilling cheese.  Throw in some CSA kale and another fall themed meal easily came together!

Here is the thyme with a bit of salt and pepper underneath, a few cloves of garlic, and a serrano pepper from the garden.  I pureed them and then covered the pork chops to marinade for about 30 minutes before grilling.

I don’t have any pictures of the grilling because daylight has already betrayed us.  These were pretty thin and cooked in only a few minutes on each side (3-4 mins) despite being bone in.  You don’t want to dry pork out either, which can be somewhat easy to do.  As mentioned, my mom was going on a trip and gave me a package of havarti cheese that she had for a while.  I had been meaning and wanting to grill a cheese like this for quite a while.  I just threw it right on the grill and flipped a few times.  it was on for about the same time as the pork chops and even a few more minutes.  I wish I had some pics of the cheese as it browned nicely and I knew it was time to take it off.  After the cheese cooled for a few minutes I cubed it and placed it atop sauteed kale with some chops on the side.

This was a really easy and quick meal.  One of the ones that was sort of just throwing together various ingredients that we had.  It also may have been the last grilling of the season.  Frown



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