So tonight I wanted to make something different for dinner. I had a package of pork chops thawed, so I knew I needed to use them. I also had odds and ends of several different kinds of cheese in the ice box. After thinking for a minute or two, this is what I came up with....
I boiled about half a box of elbow macaroni, and drained it in the sink. In the same pot, I melted a couple of tablespoons of butter over medium high heat, then added an equal amount of all purpose flour. I stirred that around for a few minutes, then added about a cup and a half of half and half (that looks weird, huh?). Then I added a splash of heavy cream- can you tell I was cleaning out my refrigerator? :)
As it began to heat and get near a simmer, it began to thicken up. I added a little milk, and kept stirring. Next I added a little hot sauce, some freshly grated nutmeg and lots of black pepper. I took it off the heat and added grated fontina, parmesan, cheddar and the end of a wheel of brie. I stirred until all the cheese was melted and the sauce was smooth, then I added the macaroni. After combining it, I put it over low heat and covered it. I mixed some panko bread crumbs with some melted butter, chopped fresh herbs and lots more black pepper. When I served the mac and cheese, I sprinkled the bread crumb mixture on the top for a little freshness and crunch.
For the pork chops, I made a dry rub of brown sugar, cayenne, garlic powder, salt, black pepper and cinnamon. I packed it liberally on each pork chop and covered them in the ice box until I was ready to grill them. I had 2 granny smith apples that were going downhill fast, so I skinned, peeled and cored them. I chopped them into relatively small pieces and sauteed them in butter in a skillet over medium high heat until they were very brown. I sprinkled cinnamon and brown sugar and a little salt on them and let the brown sugar melt for a few minutes. Then I added a splash of half and half. I turned them on low and covered them. After grilling the pork chops, I poured the caramel apple sauce on them.
I served the above with peas and pearl onions.