Pork Chops in New Orleans

Behold, our first home-cooked meal in the French Quarter in New Orleans.

Here's a little how-to:

Pour a little olive oil on the pork chops.  Rub both sides with coarse sea salt and crushed black pepper.  You'll need fresh sliced or pressed garlic and tons of fresh Italian Parsley.  (Very Important: has to be Italian Parsley.)  Don't put the parsley or garlic on until you've grilled one side of the pork chop.  When you've grilled the first side, flip, then smother with garlic and parsley.  I say this because you don't want that parsley falling into the grill, but you also want the parsley to sort of cook.

Try, if possible, to grill the pork chops on a New Orleans balcony overlooking hopefully Decatur Street or similar.  And if you can, get a single clarinet player to serenade you with some soft, distant jazz.

We served with beets, which I sliced and sautéed for about ten minutes in olive oil, butter, coarse sea salt and crushed black pepper, and a salad of greens, tomato, avocado, cucumber and dressed with a vinaigrette made with olive oil and balsamic vinegar.

Please serve with a wonderful White Zinfandel, but you might want to make sure you have enough wine glasses for all involved...as you can see, Summer and I have to rock-paper-scissors every night for the one wine glass.