WHATS FOR DINNER TONIGHT?: MUSTARD SHERRY GRILLED PORK CHOPS, BARLEY PILAF & CORN ON THE COBB

So mustard and pork are kind of a classic combo. I hope that I did it justice. I thought it was awesome but I'll leave it up to you all to decide. I also did a spin on a classic pilaf by using barely instead of rice. I think it's a great way to change it up.

BARLEY RICE PILAF (SERVES 6):
1 cup pearl barley
3 cups chicken broth
1 tablespoon butter
1 carrot
2 stalks celery
1/2 onion
3 mushrooms
1/2 red bell pepper
1 bay leaf
1 teaspoon dried thyme
salt, pepper and garlic to taste

Put pan on stove over medium heat and add butter. Chop all veggies (no worries about being even they will cook through) and add them to the pan. Sweat veggies until soft and then add barley, broth, thyme, bay leaf and salt, pepper and garlic. Bring to a boil and turn down to a simmer and cover. Cook for about an hour stirring occasionally.

SWEATING VEGGIES

ADDING BARLEY

ADDING BROTH AND HERBS

COOKED BARELY

CORN ON THE COBB (SERVES 2):

2 Ears Corn

1/2 gallon water

Place water in a pot and bring to a boil. While water is coming up peel the husk off the corn. Once the water is boiling place ears of corn in the water and turn off the water. Let the corn sit in water for about10 minutes. Remove corn from water. Add whatever condiments you like to corn once out of the water (I like butter and salt).

MUSTARD SHERRY GRILLED PORK CHOPS (SERVES 3):

3 Pork Loin Chops

2 tablespoons sherry vinegar

3 tablespoons olive oil

1 tablespoon whole grain mustard

salt to taste

pan spray

Place sherry vinegar, olive oil, mustard and salt into a bag or Tupperware container. Stir and place pork chops into marinade and let sit (in the fridge) for about an hour. Turn your grill on to about 400 degrees (you can use your oven too if don't have a grill) . Spray your grill down with the pan spray and place your chops on the grill and cook for about 4 minutes per side. Let rest for about 3 or 4 minutes before serving.