With a Cherry on Top

After a weekend of restaurants, it was time for me to get back in the kitchen.  Don't get me wrong, I love eating out, but it was time to do a little cooking of my own.  For my first meal back, I wanted to make sure it was a goodie so I tried out not one but two new recipes.  A pork chop with a cherry sauce, roasted asparagus and shitake mushrooms with gorganzola butter, and Israeli cous-cous all came together as a perfect meal.  The butter melted over the vegetables and gave the meal some extra zip.  I'll probably use the extra butter to top off a steak in the near future.  The cherry sauce was easy and made all the difference in the meal.  It added a new dimension to the hearty, salty pork.  The best accompaniment to the meal was my Real Housewives of New Jersey.  

Not too shabby for a Monday.