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2 recently Tried and now True RECs--1) Favorite Grilled Pork Chops & 2) Potatoes Plus
Joined: Mar 10, 2006
Posted to Thread #30333 at 5:14 pm on Jun 7, 2018
FAVORITE GRILLED PORK CHOPS from COUNTRY WOMAN magazine, June/July 2018. Makes 4 servings.
Erica Svejda of Janesville, WI, writes that she starts preparing this entrée the night before she plans to grill it.
1/2 cup Worcestershire sauce
1/4 cup minced fresh parsley
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 Tbsp. olive oil
1 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless pork loin chops (8 oz. each and 1 inch thick)
1) In a large bowl, combine the first 8 ingredients. Add pork chops; turn to coat. Refrigerate, covered, 8 hours or overnight.
2) Drain and discard marinade. Grill pork chops, covered, over medium heat until a thermometer reads 145 degrees F, 10 to 15 minutes on each side. (I used bone-in pork chops because that's what I had on hand, and it didn't take that long to grill them.) Let the meat stand 5 minutes before serving.
NOTES from wigs: I only made a half batch of marinade and had ample. Chops were moist and delicious!
Potatoes Plus from COUNTRY WOMAN, Jun/Jul 2018.
Submitted by Jill Jellett in Leduc, AB. Makes 4 servings.
Wrapped in foil packets, these herb-seasoned potatoes and vegetables cook in just 30 minutes on the grill. They're excellent alongside steak, chops or chicken.
4 medium red potatoes, cubed (I used small new red potatoes that I sliced with an 8 mm food processor slicing disk.)
1 medium onion, cubed (I chopped in Cuisinart.)
1 medium sweet red bell pepper, cubed
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon EACH dried basil, dill weed and parsley flakes
1/4 cup butter, cubed
1) Combine vegetables (I also threw in some baby carrots) and seasonings; divide among four pieces of heavy-duty foil about 12 inches square. (I sprayed the foil w/ PAM.)
Dot with butter. Fold foil around vegetables and seal tightly.
2) Grill, covered, over medium heat for 15 minutes on each side. (I grilled for 1 hour total, turning every 15 minutes because I put all the ingredients into one very big foil packet.) Open foil carefully to allow steam to escape.
This next third recipe is also from the same COUNTRY WOMAN magazine and looks delicious, but I haven't tried it yet. wigs
PEACH AND BERRY COBBLER
Baked in a cast-iron skillet, this cobbler is pure bubbly-warm goodness. All it needs is a scoop or two of ice cream! Makes 8 servings
Submitted by Lauren Knoelke, Milwaukee, WI
1/2 cup sugar
3 Tbsp. cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
10 medium peaches, peeled, pitted & sliced (about 6 cups)
2 cups mixed blackberries, raspberries and blueberries
1 Tablespoon lemon juice
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons grated orange zest
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 Tablespoons cold butter
3/4 cup buttermilk
Vanilla ice cream, optional
1) Preheat oven to 375 degrees F. In a large bowl, mix the sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-inch cast-iron skillet.
2) In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture.
3) Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.
Other messages in this thread:
- 30333. 2 recently Tried and now True RECs--1) Favorite Grilled Pork Chops & 2) Potatoes Plus - wigs - 5:14pm on 06/07/18 (18)
- I have given up trying to grill pork chops because they are dried out - Richard in Cincy - 1:01am on 06/08/18
- Have you tried brining them for a short while first? [NT] - judy-mass - 11:20am on 06/08/18
- Agreed! I always brine my pork chops for four hours 1/2 cup salt to 1 qt water. - Michael in Sarasota - 1:44pm on 06/08/18
- Of all the things I brine, I have never attempted it with a pork chop... - Richard in Cincy - 12:07am on 06/09/18
- The other answer is the way pigs have been bred to be extra lean... - Michael in Sarasota - 5:20pm on 06/09/18
- Definitely try brining them! Although this isn't a brine per se. I've had good luck - LisainLA - 1:56am on 06/10/18
- I have the same problem! Love bone in; thin sliced; but always end up dry..... [NT] - barb_b - 12:30pm on 06/08/18
- Richard, I believe the overnight marinating in this REC or brining helps a lot to avoid dryness & - wigs - 2:00pm on 06/08/18
- Best way to prevent tough and dry is to cook to medium rare (your 145*) and - Charley - 2:22pm on 06/08/18
- I am overcooking since I want a nice seared crust.... - Richard in Cincy - 12:09am on 06/09/18
- I don't know about pork, but Lar got a great steak sear by putting the cast iron skillet in the - MarilynFL - 3:30pm on 06/09/18
- How about grilling them to 145 then under the oven broiler to crust them. - Michael in Sarasota - 5:26pm on 06/09/18
- Richard, try searing in a cast iron pan then putting on the grill [NT] - CathyZ from Kauai - 6:48pm on 06/09/18
- Honestly,the pork chops in above REC were some of the tenderest & tastiest we've ever eaten whether - wigs - 8:11pm on 06/08/18
- Thanks for posting, saw some reviews at TOH that say the same as you. Hope to try them soon. [NT] - Curious1 - 9:35pm on 06/08/18
- Good idea, Curious1! Richard, go to link below and read the reviews/ratings on the Pork Chop REC [LINK] - wigs - 6:24pm on 06/10/18
- Curious1, I also found some reviews at TOH for the Potatoes Plus REC on the grill. C [LINK] - wigs - 6:54pm on 06/10/18
- Thanks! I can see the potatoes would be a nice accompaniment [NT] - Curious1 - 10:21pm on 06/11/18