Lemon Basil Pork Chops

Did you ever have one of those days where nothing goes right? Yesterday was one of THOSE days. I was all ready to get our grill started to grill pork chops and of course when I went to light it, it only “clicked, clicked, clicked”….GREAT. Now to switch gears and cook them inside. I also was making a box of mac & cheese for my kids and while I was draining it, the bottom of the lid slid out of the pot and all the pasta ended up in the sink. Needless to say, I was about ready to throw in the towel and order pizza. Later I found out that it was National Kitchen Klutzies Day….I think that explains it all!

Anyways, these pork chops were delicious. The lemon flavor was subtle and the marinade made them moist and not dried out. It was definitely a hit with me and my husband – my kids…not so much. Oh well, more for leftovers and to make these again when I get our grill working.

Lemon Basil Pork Chops | Join Us, Pull up a Chair
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Teriyaki Pork and Pineapple Kebabs

I can’t believe it’s almost half way through September. This month has been a whirlwind. I took a little time off from work around Labor Day and decided to unplug from things a little bit. It was a nice break and much-needed. I hadn’t planned this much time since my last post, but sometimes life happens.

Work has been really busy and my husband took a new position at his job, so things have been a little crazy…and then throw in coaching cheerleading and Rodan+Fields, it got even more crazy! I’m working on catching back up and through my list of recipes that I need to get posted.

I mentioned these kebabs in my homemade teriyaki sauce and they were so delicious. I mean you can’t go wrong with grilled pineapple and dinner in less than 15 minutes!

Teriyaki Pork & Pineapple Kebabs | Join Us, Pull up a Chair

1 lb boneless pork chops, cut into bite sized pieces
1 small red onion, cut into 1 inch pieces
3/4 lb peeled fresh pineapple, cut into 1 inch pieces
3/4 cup teriyaki sauce

Using wooden or metal skewers, thread the pork, onion and pineapple cubes alternating until each skewer is full. Brush the kebabs with teriyaki sauce and place in a preheated grill. Grill for 12 to 15 minutes, turning the kebabs throughout the cooking process until the pork is fully cooked. Brush more teriyaki sauce over the cooked kebabs and serve with a side of brown rice or quinoa and a vegetable.

Source: Everyday with Rachel Ray magazine, June 2015

BBQ Teriyaki Pork Kabobs

The summer grilling season is here and we’re already taking full advantage of it.  We’ve been grilling chicken legs, burgers and veggies. We rarely use pork when we grill, but I’ll definitely be making these kabobs a couple of times this summer.

The glaze is really good and keeps the pork moist.  Plus you can’t go wrong with grilled pineapple! The kids loved them too!

BBQ Teriyaki Pork Kabobs | Join Us, Pull up a Chair

3 Tbsp reduced sodium soy sauce
3 Tbsp olive oil
1 garlic clove, minced
1/2 tsp crushed red pepper flakes
Salt and Pepper to taste
1 lb boneless pork loin,  cut into 1 inch cubes
14.5 oz can reduced sodium need broth
2 Tbsp cornstarch
2 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar
2 garlic cloves, minced
1/4 tsp ground ginger
4 oz baby bella mushrooms,  halved
1 large sweet onion, cut into 12 wedges
12 cherry tomatoes
12 bite-sized pieces of fresh pineapple

In a gallon bag, combine the 3 tablespoons of soy sauce, olive oil, 1 garlic clove, red pepper flakes,  and salt and pepper. Add in the pork and close the bag.  Toss to coat the pork with the marinade and place in the refrigerator for at least 3 hours.

After the pork has marinated, in a small saucepan, mix together the beef broth, cornstarch, 2 tablespoons of soy sauce, brown sugar, minced garlic, and ginger over high heat.  Being to a boil and stir constantly. Reduce the heat to low and simmer for 5 minutes until the glaze thickens.

On skewers, alternate the marinated pork, mushrooms, onions, tomatoes and pineapple chucks. Place the kabobs on a preheated and oiled outdoor grill and cook for 15 minutes or until the pork is cooked through. Baste the kabobs with the glaze frequently through the cooking process. Enjoy!

Source: Allrecipes.com

Maple Dijon Pork Chops

A couple of weeks ago, I asked what my readers wanted to see and there were lots of requests for soups and slow cooker recipes. I’ve been making a bunch of new recipes using the slow cooker and lots of soup recipes too. This recipe for maple Dijon pork chops was so simple and I loved the unique flavor of the maple and Dijon, plus the chops were falling apart as I tried to plate them. The kids inhaled their dinner and there were no complaints. The only change I’ll make next time I make this recipe will be to use whole grain Dijon mustard.

Maple Dijon Pork Chops | Join Us, Pull up a Chair

4 large boneless pork chops
1 large onion, chopped
3 Tbsp pure maple syrup
2 Tbsp Dijon mustard
1/4 cup apple cider vinegar
1/4 tsp salt
Dash of fresh ground pepper
1 Tbsp vegetable oil

In large skillet, heat the oil over medium-high heat. Season the chops with salt and pepper. Place the chops in the skillet and sear for 2 minutes in each side. Transfer to your slow cooker.

Lower the heat of the skillet and add the onions. Cook until the onions begin to soften. Add the syrup, mustard, vinegar and salt and pepper. Simmer for an additional two minutes and then pour over chops in the slow cooker. Cook on low for 6-7 hours. Serve with the remaining sauce.

Source: Eat, Live, Run

Easy Grilled Baby Back Ribs

We’ve been grilling several times a week for the last 2 months and I love it! It’s so much easier to let my husband grill, while the kids play outside and I take care of the rest of the dinner. This was the first time we made ribs and they turned out great. I usually don’t buy ribs, but there was a great sale, so it was worth a shot.

I found this recipe from the Deen brothers and thought it was different that they are grilled in aluminum foil instead of just thrown on the girl. This spice mix is perfect and we topped ours with a slather of a spicy molasses barbecue sauce. They were delicious and I can’t wait to make them again!

2 racks of baby back ribs (approximately 2 lbs each)
2 Tbsp dark brown sugar
2 Tbsp smoked paprika
1 Tbsp chili pepper
1 Tbsp fresh ground pepper
2 tsp garlic powder
3/4 tsp salt
In a small bowl, combine the sugar and spices. Remove the membrane from the back of the ribs with a sharp knife. Rub the spice mixture all over the ribs to coat evenly and place into a large resealable plastic bag. Refrigerate overnight, turning the bag occasionally throughout the day. 
When ready to grill, heat the grill to medium heat. Remove the ribs from the bag and place each one on a large piece of aluminum foil. Wrap and place on the grill. Grill covered for 25 minutes and then turn the packets over and grill for another 25 minutes. Test the doneness of the meat by poking a fork between the bones. The meat should be tender and if not done, cook for another 10 to 15 minutes until the meat is fork tender. 
Carefully remove the ribs from the foil and place on the grill to cook for another 2 to 3 minutes until the ribs start to become crispy. Remove and place on a serving plate. Allow to cool for 10 minutes before cutting them into individual ribs. 

The Secret Recipe Club: Pretzel Crusted Pork Chops

It’s time for March’s Secret Recipe Club! I was excited for my assignment this month – Hezzi-D’s Books and Cooks! Heather Lynne is a teacher by day, but an award-winning chef by night. She’s originally from PA, but from the Western part of state – much different than the Eastern side where I live.
 
I had a hard time narrowing now my choice for this month but settled on a recipe for pretzel crusted pork chops. I had just bought a big pack of them from BJ’s and was having my mom over for dinner, so it was perfect timing. I skipped the cheddar cheese that Heather Lynne used but I don’t think they needed it. I made these the weekend I received my assignment and I’ve already made them again. They were perfect and we loved the pretzel crust and how moist the pork chops are. I’ve been known to overcook pork chops so they’re dry…whoops.


4 thin cut pork chops
4 Tbsp butter, melted
1 Tbsp spicy brown mustard
5 oz pretzels, finely crushed
1 tsp fresh ground black pepper

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.

In a small dish, mix the melted butter and mustard. In another dish, place the crusted pretzels and mix in the pepper. Dip each pork chop in the mustard-butter mixture and then dredge in the pretzels.

Line each crusted chop on the prepared baking sheet. Bake for 20 to 25 minutes, flipping half way through baking.

Remove from oven and let rest before slicing.

Want to be part of the SRC? Join here!