Basil-Garlic Grilled Pork Chops<\/a>
\n<\/span><\/strong><\/h3>\nI saw this recipe and it was simple–which I like–and I almost have all the ingredients at all times. I used fresh basil from our garden and garlic I’d gotten at the Yakima fruit stands<\/a>.<\/p>\n![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_9586-300x225.jpg\" "\\"IMG_9586\\"")
<\/a><\/p>\n\n- 4 (8 ounce) pork chops<\/li>\n
- 1 lime, juiced<\/li>\n
- 4 cloves garlic, minced<\/li>\n
- 1\/4 cup chopped fresh basil<\/li>\n
- salt and black pepper to taste<\/li>\n<\/ul>\n
Marinade for 30 minutes before grilling. There really is no such thing as “too much garlic” so I went a little nuts on mincing the garlic and tore up the fresh basil to marinade. I used the juice of one lime.<\/p>\n
![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_9590-300x225.jpg\" "\\"IMG_9590\\"")
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\nSimple, real, and tasty.<\/p>\n <\/p>\n
Simple Pork<\/span><\/strong><\/h3>\nThe “usual” way we do pork chops (boneless or bone in) is with a simple grilling seasoning. It’s meant for beef but it goes great<\/em>\u00a0on pork chops. Preparing the pork chops this way is both easy AND it means our side dish can be anything we want. Everything goes well with a seasoning that’s basically salt and pepper–salad, grilled zucchini, steamed veggies–anything.<\/p>\n <\/p>\n
Pork and Asparagus with Mustard Vinaigrette<\/a><\/span><\/strong><\/h3>\nI altered this recipe because we didn’t have asparagus but we had TONS of zucchini from the garden.<\/p>\n
![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_0124-300x225.jpg\" "\\"IMG_0124\\"")
<\/a><\/p>\nIngredients<\/strong><\/h4>\n\n- 1\/3\u00a0cup\u00a0plus 2 tablespoons extra-virgin olive oil<\/li>\n
- 1\u00a0pork tenderloin (about 1 1\/4 pounds)<\/li>\n
- kosher salt and black pepper<\/li>\n
- 1\u00a0pound\u00a0asparagus, tough ends trimmed<\/li>\n
- 3\u00a0shallots, cut into wedges<\/li>\n
- 2\u00a0tablespoons\u00a0cider vinegar<\/li>\n
- 1\u00a0tablespoon\u00a0whole-grain mustard<\/li>\n<\/ul>\n
Directions<\/strong><\/h4>\n\n- Heat oven to 400\u00b0 F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.<\/li>\n
- Season the pork with \u00bc teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes.<\/li>\n
- Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing.<\/li>\n
- Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and \u00bc teaspoon each salt and pepper.<\/li>\n
- Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes.<\/li>\n
- In a bowl, whisk together the vinegar, mustard, and remaining \u2153 cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.<\/li>\n<\/ol>\n
Calories: 465; Fat: 32g; Protein: 39g; Carbs: 8g; Fiber: 2g; Sugar: 4g<\/em><\/p>\nThis recipe was okay. It wasn’t the best pork recipe we’ve tried but I enjoyed the tangy-ness of the mustard vinaigrette.\u00a0I mixed Dijon mustard with stone ground mustard.<\/p>\n
![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_0126-300x225.jpg\" "\\"IMG_0126\\"")
<\/a><\/p>\n![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_0128-300x225.jpg\" "\\"IMG_0128\\"")
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\nI was unsure if Apple Cider Vinegar is the same as cider vinegar–but a quick tweet on Twitter confirmed it was the same thing (and that I shouldn’t use red wine vinegar!).<\/p>\n![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_0127-225x300.jpg\" "\\"IMG_0127\\"")
<\/a>
\nInstead of asparagus I chopped up fresh zucchini from the garden and half a shallot. I put them on a baking tray as instructed and baked them in the oven.<\/p>\n![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_0133-300x225.jpg\" "\\"IMG_0133\\"")
<\/a>
\nI have to say, the combination of shallots and mustard vinaigrette is AMAZING. Loved the flavors! I want to find more recipes that call for shallots. Yum.<\/p>\n
Marinade for 30 minutes before grilling. There really is no such thing as “too much garlic” so I went a little nuts on mincing the garlic and tore up the fresh basil to marinade. I used the juice of one lime.<\/p>\n <\/p>\n The “usual” way we do pork chops (boneless or bone in) is with a simple grilling seasoning. It’s meant for beef but it goes great<\/em>\u00a0on pork chops. Preparing the pork chops this way is both easy AND it means our side dish can be anything we want. Everything goes well with a seasoning that’s basically salt and pepper–salad, grilled zucchini, steamed veggies–anything.<\/p>\n <\/p>\n I altered this recipe because we didn’t have asparagus but we had TONS of zucchini from the garden.<\/p>\n Calories: 465; Fat: 32g; Protein: 39g; Carbs: 8g; Fiber: 2g; Sugar: 4g<\/em><\/p>\n This recipe was okay. It wasn’t the best pork recipe we’ve tried but I enjoyed the tangy-ness of the mustard vinaigrette.\u00a0I mixed Dijon mustard with stone ground mustard.<\/p>\n<\/a><\/p>\n\n
<\/a>
\nSimple, real, and tasty.<\/p>\nSimple Pork<\/span><\/strong><\/h3>\n
Pork and Asparagus with Mustard Vinaigrette<\/a><\/span><\/strong><\/h3>\n
<\/a><\/p>\nIngredients<\/strong><\/h4>\n
\n
Directions<\/strong><\/h4>\n
\n
<\/a><\/p>\n<\/a>
\nI was unsure if Apple Cider Vinegar is the same as cider vinegar–but a quick tweet on Twitter confirmed it was the same thing (and that I shouldn’t use red wine vinegar!).<\/p>\n<\/a>
\nInstead of asparagus I chopped up fresh zucchini from the garden and half a shallot. I put them on a baking tray as instructed and baked them in the oven.<\/p>\n<\/a>
\nI have to say, the combination of shallots and mustard vinaigrette is AMAZING. Loved the flavors! I want to find more recipes that call for shallots. Yum.<\/p>\n
![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_0132-300x225.jpg\" "\\"IMG_0132\\"")
<\/a>![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/08\/IMG_0131-300x225.jpg\" "\\"IMG_0131\\"")
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