Dinner was a grilled thick cut pork chop dusted with low sodium Old Bay paired with grilled Brussel sprouts that had been marinaded in a mix of EVO, balsamic, mustard powder, minced garlic, smoked paprika and salt. I had some asparagus with this too but I think it works better with beef. Next time I'll swap it out with some sauerkraut.
The drippings of the marinade on the bottom of the plate made a fantastic sauce to smear the pork in with my fork. Very satisfying.