Chipotle-Lime Pork Chops, Bacon Wrapped Asparagus, and Mashed Blue Cheese Potatoes

Please don't be put off by the fancy title.  There was no other way to describe dinner tonight, but it is really an easy quick fix dinner with a fancy name.  Jim's favorite meat is Pork Chops.  He might argue this point, but after 24 years of marriage, I KNOW what he likes best and it is pork chops and potatoes.

The secret to cooking any meat is not overcooking....but with pork chops there is a fine line that you must observe for health reasons. 

Chipotle Lime Pork Chops (increase the recipe as you need to):

2 large pork chops

Make a marinade of:
1/4 cup vegetable oil
1/4 cup water
1 TBSP chipotle powder
Juice of 1 lime
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. kosher salt

Mix marinate ingredients, massage pork chops and allow to rest for 24 hours in the refrigerator.

Bacon Wrapped Asparagus:  (Makes two)
clean and snap tough ends of asparagus
2 slices of fresh mozzarella cheese
2 slices peppered bacon
olive oil, salt and pepper to taste

Remove tough ends of asparagus, clean, dry and set aside.  I use a peeler to remove additional tough spots.  Toss asparagus in olive oil, salt and pepper.  Lay 4-5 spears in a row, place a slice of cheese on top and wrap securely in peppered bacon.  Secure bacon ends with a toothpick(s).

Blue Cheese Mashed Potatoes:
 2 -4 large red potatoes
3 TBSP blue cheese
butter, salt and pepper to taste

Scrub, skin and boil potatoes to tender.  Mash with blue cheese and seasoning.

While boiling the potatoes, heat the grill.  Grill the bacon wrapped asparagus until bacon is crispy, while at the same time grilling the pork chops.

Mash the potatoes as usual, just add the blue cheese.