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2 recently Tried and now True RECs--1) Favorite Grilled Pork Chops & 2) Potatoes Plus

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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


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.

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