After wrangling Ellie into her seat and glancing at the table, Keegan said, “You made all this in about 45 minutes?” Yes, yes I did. I am a wizard.

Okay, maybe not, but the key to fast dinners is using ingredients that can be prepared quickly. Pork chops take between 10 and 15 minutes to grill, so they are perfect for weeknight meals. Corn is ready in minutes, and adding small pieces of bacon brings lots of flavor, but only a little more time. Mashed potatoes are ready in around 30 minutes when you don’t take the time to peel them (which is how I always make them).

For this quick meal, I grilled plums alongside pork chops, as the main course. The sweet, salty combination is really wonderful, but the real star of this plate is the corn. Fresh corn kernels are stirred together with sliced cherry tomatoes, pieces of bacon, scallions and goat cheese.

It was so good Keegan and I finished off Ellie’s plate after she pronounced she didn’t like tomatoes (a lie). When opportunity knocks, open the door.

Gameplan

• Start the mashed potatoes.
• When those are on the stove, prep the ingredients for the corn, halve the plums and start your grill.
• Add the pork chops to the grill.
• Start on the corn.

Grilled Pork Chops & Plums
Ingredients:
2 bone-in pork chops
1 tbsp. extra virgin olive oil
2 plums (Black or red will work)
Freshly cracked black pepper
Salt

Directions:
Heat a grill or grill pan to high heat. Toss the pork chops in extra virgin olive oil and season with salt and pepper on both sides. Place on the hot grill. Flip when they’re golden. This took me about 3 minutes. Then, cook on the other side until golden (another 3 minutes). Now, turn the heat to low and add the halved plums. Tent the whole thing with foil. Cook for another 6 minutes or until cooked through. The pork chops should feel firm, but not hard. Remove the pork chops to a plate and cover with the same foil. Let them rest for a few minutes, while you finish up. Slice the plums into wedges. Top the pork chops with a few slices each.

Fresh Corn with Bacon, Tomatoes & Goat Cheese
Ingredients:
2 1/2 ears of fresh corn or 1 1/2 c. frozen corn, thawed
4 or more grape tomatoes (This was what our garden produced.)
1 scallion, sliced
1 slice bacon
1/2 tsp. apple cider
1/2 oz. goat cheese
Salt
Pepper

Directions: 
Use a sharp knife to chop the kernels off the corn. There is no graceful way to do this. Just accept that a large number will end up on the floor. It is okay. Slice the grape tomatoes and scallion.  Heat a saucepan over medium high heat. Add in the sliced bacon. I like to use kitchen shears for this, just cutting it into thin strips. When it is crisped, remove the bacon. Add the corn, tomatoes and 1/2 tsp. apple cider. Season with salt and freshly cracked black pepper. When the cider has evaporated, reduce the heat to low. Cook for a few minutes and then, stir in 1/2 oz. goat cheese, crumbled and the reserved bacon. Serve.

Lane’s (Nearly) World Famous Mashed Potatoes
Ingredients:
3 medium or 6 small yukon gold potatoes
1/4 c. milk (I just use skim, because that’s what we have on hand.)
1 tbsp. butter
2 tbsp. freshly grated Parmigiano-Reggiano
Salt
Pepper

Directions:
If the potatoes are medium to large in size, quarter them. Otherwise, halve them. Then, place them in a large pot and cover them with water. Bring to a boil and cook for about 30 minutes, or until the potatoes are tender. Drain the potatoes and return to the pot. Add in the milk, butter, salt and freshly cracked black pepper. Mash. Add more milk if needed. Then, stir in the cheese. Taste. Adjust seasonings to your preference.

Looking for more Fast Food? Find recipes from this series below:
Alphabet Soup
Grilled Chicken with Strawberry Salsa and Roasted Carrots
Grilled Chicken Salad with Nectarines, Corn and Mozzarella
Herby Turkey Burgers with Potatoes and Green Beans
Lemon Garlic Chicken with Asparagus and Strawberries
Pancetta, Peas and Asparagus Pasta
Italian Breaded Chicken Thighs and Green Beans
Taco Night
Perfect Baked Chicken and Maple, Orange Butternut Squash