Thursday night effort.....

Roasted root vegetables....  Sweet potatoes, parsnips, carrots, onions, and celery......  toss in olive oil and pepper and a touch of salt roast at 400 for an hour or so, toss the veggies 1/2 way through.  I really enjoy the parsnips, they give an apple pie spice, cinnamon-ish flavor to everything.  If you have not tried them you really should.  They look like white carrots......

On top of the veggies, Grilled Pork Chops with Dean and Deluca's pork rub and a mustard sauce.  The Dean and Deluca spice rub is to die for.  I bought a collection of rubs from D and D a few months back.  They always turn the mundane to the extraordinary.  Sure they are sixty bucks but you'll spend that on dinner at a decent restaurant.  You do get 9 spice rubs in the tin, really you should but them....  So I pan fried the pork chops.  While they were resting I made a sauce in the same pan.  The brown bits that look like burnt on scrub work are actually called Fond.  It's a french word.  I add a touch of white wine to the pan and stir.  This loosens the fond from the bottom of the pan.  Add 1 tablespoon spicy mustard.  I'm really partial to Lusty Monk Mustard made in Asheville NC.  It's got kick, you know you're alive when you use their mustard.  It's really fantastic.  Add about a cup of chicken stock, and simmer away until reduced by 1/2.  Add a tablespoon of butter and pour over the pork chops.  YUM YUM all around.