Studs and I are big Chicago Bears fans and tailgate in our living room for all the games. It’s a lot of fun and we share some of those games with friends who are happy to exchange recipes as we flip and sip over an open grill.
The menu below works great on the stove and fantastic on a grill!
Marinated Pork Chops
Roasted Potatoes
Tossed Salad
Rosemary Flavored Olive Oil
Dry White Wine – Pinot Grigio
Marinated Pork Chops
Pork chops preferably with the bone
Olive oil
Green pepper seeded and cut in strips
Red pepper seeded and cut in strips
Sliced onion
Several cloves of fresh garlic pressed
Combine all the ingredients in a glass bowl. Make sure the chops are buried in the mixture. Cover with plastic wrap and refrigerate for two days.
Heat a frying pan on medium high. The pan is ready when you sprinkle on water droplets and they hop around the pan and evaporate quickly. Lay on the pork chops and brown on each side.
Lower the heat to medium. Add the peppers and onions. Cover the pan and fry until fork tender about 20 minutes or so.
TO GRILL:
Heat grill to medium high. Brown chops, both sides, on grate.
Lower the heat to medium. Move the chop to a grill safe pan and add the peppers and onions. Close the grill lid and fry until fork tender about 20 minutes or so.
Roasted Potatoes
New or small red potatoes unpeeled
Olive oil
Kosher, rock, or sea salt
The amounts of the ingredients are left up to your taste, but don’t be sparing if you want great flavor.
Preheat oven to 400°F.
Wash potatoes under cool water and pat dry.
Pour a medium amount of olive oil into a ceramic or glass baking dish that will allow you to turn the potatoes easily. Drown them in the salt of your choice.
Roast in the oven, turning frequently until a toothpick can be easily inserted about 30 minutes.
TO GRILL:
Heat grill to medium high.
Pour a medium amount of olive oil into a grill safe pan that will allow you to turn the potatoes easily. Drown them in the salt of your choice.
Close the grill lid and roast, turning frequently until a toothpick can be easily inserted about 30 minutes.
Fresh Tossed Salad
Select at least two different types of lettuce. Clean out your fridge by throwing in cut up radishes, carrots, cucumbers, zucchini, and anything else that strikes your fancy. Toss it all together then refrigerate, covered with a wet paper towel, until serving time.
The dressing is the Rosemary flavored oil below combined with a splash or two of white wine vinegar.
Rosemary Flavored Olive Oil
A good quality olive oil
Sprigs of fresh rosemary
Fill a glass bottle with the olive oil. Slip several sprigs of rosemary into the bottle. Be sure the herb is completely covered with the oil. Store out of the sun for three days. Remove the herbs and the flavored oil is good for two months.
This works well with all herbs and/or garlic.
Sit back and enjoy this scrumptious meal. It will not freeze. The best you can do is eat the chops and potatoes no more than two days later as lunch or a leftover dinner.
Have a wonderful weekend. I'll be back Monday with Nancy DiMauro and Apollo, the Sun God. Until then...
Bon Appétit!
Sloane Taylor
Amazon Author Page
This sounds so yummy! I only have boneless chops currently, but I don't think I can wait for a trip to the grocery store.
ReplyDeleteThanks for posting this just now. It's going to be irresistible.
Go with the boneless chops, Cordelia. It will work fine. If they're thick, cut them in halve length wise. Thanks for stopping in.:)
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