REC: Awesome Pork Chops with maple/almond coating

I had dinner tonight with a friend. I made the meat dish:

2 big thick boneless pork chops, soaked with sugar-free maple syrup then
dredged in almond meal. Grilled on the Hamilton Beach (george foreman type)
grill for about 12 minutes. (cooked thoroughly but not dried out; the
coating was nicely browned) OMG were they good! The maple/almond coating
had a distinct "pancake" flavor.

Paula made a vegetable (green beans with garlic butter and a bit of onion)
and an awesome low-carb dessert: a sugar-free berry compote. She took some
leftover blackberries and blueberries, added some water and Splenda and
brought to a boil in a small saucepan. Lowered the heat and cooked until
they had reduced considerably. Then set them aside to cool. We ate the
berry compote lukewarm with whipped cream, and ended the meal with a big mug
of freshly ground and brewed decaf coffee with cinnamon.

As you can tell, Paula and I both like to wing it when we cook. We had a a
general idea of what we wanted to prepare, and just kind of made things up
as we went along. It was an unbelievably tasty and filling meal. (The
berry compote turned out to be so good that we're going to try the same
thing with fresh strawberries tomorrow).

While we were eating I wondered aloud how anyone could think that low-carb
food is boring -- and we commented on not missing potatoes or bread at all
with a delicious meal like this!.

--
Peter
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