Apricot Pork Chops with Blue Cheese Asparagus Salad

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Apricot Chipotle Pork Chops
One pork loin
1 cup apple cider
About 2 tbsp salt
black peppercorns (about 8)
1 1/2 cups apricot preserves
2 tbsp rum
About 2 chipotle chiles, minced (the kind in adobo sauce)

In large ziploc or bowl, combine pork, cider, salt and peppercorns. Refrigerate an hour or more.

In bowl, combine preserves, rum and chile.

Grill pork about 10 minutes a side or until cooked to 145 degrees (use a meat thermometer). Baste with preserves before you turn it the first time, and then again about 5 minutes into the second side. When it's done, cover with foil and let sit about 10 minutes. Baste again before serving, and slice. Serve with preserves.


Blue Cheese Asparagus Salad
Adapted from a Cooking Light recipe

one bunch asparagus, trimmed and cut into (2-inch) pieces
salt
One shallot, minced
About 2 tbsp balsamic vinegar
About 2 tbsp olive oil
grated lemon rind (one lemon worth)
fresh pepper
2 oz (1/2 cup) gorgonzola cheese (or blue)
One package mixed salad greens

In medium soup pan, bring water and a couple pinches of salt to a boil. Add asparagus, cook about 2 minutes. Drain, rinse with cold water.

Whisk together a pinch of salt, shallots, vinegar, oil, lemon and a couple dashes fresh pepper in a small bowl. Stir in 1/4 cup cheese.

Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.