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wigs

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

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wigs@juno.com
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Joined: Mar 10, 2006

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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.

Marinade:
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!
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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.
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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

TOPPING
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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