Archive of ‘Pork’ category

Smothered Pork Chops

Smothered Pork Chops… how I love thee! Pan-seared, bone-in pork chops… baked until tender, and smothered in a rich, thick onion gravy… how could I NOT love you?Smothered Pork Chops / The Grateful Girl Cooks! Pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.

I found this recipe in a cookbook I got for my birthday.  The photo in the cookbook LOOKED really good, and the recipe sounded wonderful, so I gave it a try.  Wow… were the finished pork chops YUMMY!  Tender and packed with flavor, this dinner was a winner!

There are a few steps involved in making this, but it’s actually easy to prepare if you prep everything before beginning, and you will LOVE the finished dish! The recipe, as written, serves two, but is EASILY doubled.  Here’s how to make this delicious pork dish:

Preheat oven to 300° F.  While oven is preheating, mix paprika, onion powder, salt, pepper, and cayenne pepper in a small bowl.  Pat the pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.

Smothered Pork Chops / The Grateful Girl Cooks!

Place the oil in an ovenproof 10 inch skillet. Heat oil on medium-high heat until it just begins to smoke.  Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer the chops to a plate and keep warm. Do NOT clean out skillet.

Smothered Pork Chops / The Grateful Girl Cooks!

Add butter to skillet and melt (on medium heat).  Add onion slices; cook for 8-10 minutes until well browned.

Smothered Pork Chops / The Grateful Girl Cooks!

Once onions have browned fully, stir the thyme and minced garlic into the skillet.  Cook, stirring constantly for 30 seconds.

Smothered Pork Chops / The Grateful Girl Cooks!

Add 1/2 cup beef broth (reserve the remaining Tablespoon of broth called for in recipe) and the bay leaf to the skillet. Stir well, making sure to scrape up all those browned bits from the bottom of the skillet (flavor-packed!). Bring this liquid mixture to a simmer.

Smothered Pork Chops / The Grateful Girl Cooks!

Place the chops (and any juices that have accumulated on the plate) back into the skillet. Spoon a bit of the sauce over the chops. Cover the skillet, and place into the preheated oven.  Bake for 1½ hours, until the pork is tender.

Smothered Pork Chops / The Grateful Girl Cooks!

When pork chops are done, carefully remove hot skillet from oven.  Place the chops onto a serving platter; cover with foil to keep warm. Pour the liquid from the skillet through a strainer into a medium bowl. Throw away the bay leaf, then place the remaining onions into a small bowl. (As you can see from the photo, those are the onions in the strainer, and the liquid has been strained through, into the bowl below the strainer)

Smothered Pork Chops / The Grateful Girl Cooks!

Let the liquid settle for a couple minutes, then remove any accumulated fat from the surface of the liquid with a large spoon.  Measure out 1/3 cup of the liquid and put it back into the (still hot) skillet. Bring this to a low simmer.

In a small bowl, whisk together the remaining Tablespoon of beef broth and the cornstarch until smooth. Add this mixture to the skillet, and whisk to combine. The sauce will thicken slightly as you continue to cook and stir, for about a minute. Once slightly thickened, add the onions to the sauce, then season with additional salt and pepper, to taste.

Smothered Pork Chops / The Grateful Girl Cooks!

Smothered Pork Chops / The Grateful Girl Cooks!

Spoon the sauce over the pork chops, and serve!  The meat should be extremely tender, and incredibly flavorful!

Smothered Pork Chops / The Grateful Girl Cooks!

I hope you will consider making this recipe. We absolutely LOVED it!  Don’t be put off by the low and slow baking time… this is what makes the chops so very tender!  I was able to get the dishes cleaned up and make the side dishes while it baked, with no time constraints! I’m very grateful to have found this recipe, and thankful to be able to share it with YOU!

Smothered Pork Chops / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook: “The Complete Cooking For Two Cookbook, Published 2014 by The Editors at America’s Test Kitchen, pages 151-152.

Smothered Pork Chops
 
Prep time
Cook time
Total time
 
This dinner for two features pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon (each) salt and pepper
  • ⅛ teapoon cayenne pepper
  • 2 (8-10 ounce) bone-in pork chops (about ¾-1 inch thick)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon butter
  • 1 brown onion, halved (top to bottom), sliced thin
  • 1 garlic clove, minced
  • ½ teaspoon minced fresh thyme OR ⅛ teaspoon dried thyme
  • ½ cup plus 1 Tablespoon beef broth
  • 1 bay leaf
  • ¾ teaspoon cornstarch
Directions
  1. Preheat oven to 300° F. Mix paprika, onion powder, salt, pepper, and cayenne pepper in a bowl. Pat pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.
  2. Heat oil in an ovenproof 10 inch skillet on medium-high heat until it barely begins to smoke. Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer chops to a plate; keep warm. Do NOT clean out skillet.
  3. Add butter to same skillet; melt using medium heat. Add onion slices; cook for 8-10 minutes until well browned. Once browned, stir thyme and garlic into skillet. Cook and stir for 30 seconds. Add ½ cup beef broth (reserve remaining Tablespoon broth called for in recipe) and bay leaf to skillet. Stir well, scraping browned bits from bottom of skillet (flavor-packed!). Bring to a simmer.
  4. Place chops (and any juices accumulated on plate) back into skillet. Spoon sauce over chops. Cover skillet, and place into oven. Bake for 1½ hours, until pork is tender.
  5. When done, carefully remove hot skillet from oven. Place chops onto a plate; cover with foil to keep warm. Pour the liquid from skillet through a strainer into a medium bowl. Throw away the bay leaf, then place onions into a small bowl. Let liquid in bowl settle a couple minutes, then remove any accumulated fat from surface with a spoon.
  6. Measure out ⅓ cup of the liquid; put it back into skillet. Bring to a low simmer. In a small bowl, whisk the reserved Tablespoon of beef broth and cornstarch until smooth. Add this to skillet, and whisk to combine. The sauce will thicken slightly as you cook and stir, for about a minute. Once slightly thickened, stir onions back into to sauce; season with salt and pepper, to taste. Place chops on plate, and spoon sauce over the top. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!

Smothered Pork Chops / The Grateful Girl Cooks! Pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.

Honey Garlic Pork Chops

A simple honey, lemon juice, soy sauce, garlic and sherry marinade gives great flavor to these Honey Garlic Pork Chops, which can be grilled or broiled for an easy, delicious dinner!Honey Garlic Pork Chops / The Grateful Girl Cooks!
I found the recipe on an old newspaper clipping in a recipe box I’ve had for years, and decided to make these pork chops for a simple dinner. The recipe itself is incredibly simple… marinate the pork, then grill or broil it until done. Easy, right?

The pork is at its very best in flavor when it has had a chance to marinate for at least 4 hours.  My suggestion is to mix up marinade early in the day (or even the night before), drop in the pork chops and let them refrigerate all day, for best flavor!

Start with 1½ inch thick boneless pork chops. Trim off some of the extra fat around edges, if necessary.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

In a small bowl, mix together the lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Place the pork chops in a large gallon sized re-sealable plastic bag. Pour the marinade over the chops. Seal bag, then turn to coat chops with the marinade on all sides. Place the sealed bag on a plate (I do this in case the bag leaks), then place in refrigerator for at least 4-24 hours.  Occasionally turn the bag over to fully coat each side.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

When ready to cook, preheat oven broiler (or outside BBQ grill).  If using broiler (as I did this time), place a piece of aluminum foil or parchment paper on a 9×13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place the pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Cook under broiler or on grill for 12-15 minutes. Turn the chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook the pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops.  When done, discard the remaining marinade.

Remove pork chops from wire rack and serve.  I served them with Toasted Orzo with Lemon and Chives, and a simple green salad. My husband and I really enjoyed this meal (and it was soooo easy to make!).

Honey Garlic Pork Chops / The Grateful Girl Cooks!

I hope you will have the opportunity to give this easy and delicious pork recipe a try.  You certainly will appreciate that you won’t have to put in a lot of effort or time in order to have some yummy pork chops for dinner!

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Recipe Source: unknown (all I have is an old newspaper clipping-no source or date)

Honey Garlic Pork Chops
 
Prep time
Cook time
Total time
 
These marinated pork chops are simple to prepare on the BBQ grill or in the oven broiler, and have lots of flavor!.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cooking sherry (or dry sherry)
  • 2 cloves garlic, minced
  • 4 (1½-inch thick) center cut boneless pork chops
Directions
  1. Trim off extra fat around edges of pork chops. Set aside.
  2. In a small bowl, mix together lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
  3. Place pork chops in a large gallon size re-sealable plastic bag. Pour marinade over the chops. Seal bag, then turn to cover all sides of chops with marinade. Place sealed bag on a plate (do this in case the bag leaks), then place in refrigerator for between 4-24 hours to marinate. Occasionally turn the bag over, to fully coat each side of the pork.
  4. When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler, place a piece of aluminum foil or parchment paper on a 9x13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
  5. Cook under broiler or on grill for 12-15 minutes, turning chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard remaining marinade. Transfer pork chops from wire rack to serving plate and serve.

Here’s one more to pin on your Pinterest boards!Honey Garlic Pork Chops / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Pork Medallions in Mushroom Marsala Sauce

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for Pork Medallions in Mushroom Marsala Sauce?  The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce and can be “on the table” in 30 minutes! The best part is that it tastes amazing!Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks! Delicious and easy one-pan dish, ready in 30 minutes!

I originally found the recipe on Pinterest months ago, from Jennifer at Seasons and Suppers, and finally got around to trying it. Delicious!!!!  The recipe (as written below) serves 4; since I was only cooking for my husband and myself, I halved the recipe, so the photos reflect that.

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.  In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. (By the way, I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is a touch lighter in color than it normally would be… my bad!).

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and turn, to coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, stirring often, until pork is hot. Try not to let the sauce boil.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Taste test the sauce. Season with additional salt and pepper, if desired. Serve… and enjoy! I served the pork with creamy mashed potatoes and some green beans from our garden.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe, and trust that you will enjoy it as much as we did.  Have a fantastic day… and remember to be kind to those you meet or cross paths with today… it feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Recipe Source:  https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

Pork Medallions in Mushroom Marsala Sauce
 
Prep time
Cook time
Total time
 
This delicious one pan dish featuring pork medallions in a creamy mushroom and wine sauce is easy to prepare and ready in under 30 minutes!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 pound pork tenderloins (2 small tenderloins)
  • Salt and pepper
  • 3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons butter
  • 2 medium shallots, finely diced (can substitute red onion)
  • 12 ounces button mushrooms (or cremini)
  • 1 Tablespoon all purpose flour
  • ½ cup dry Marsala wine
  • 1 cup chicken broth
  • 3 Tablespoons heavy whipping cream
  • 1½ Tablespoons dried parsley (or ¼ cup fresh chopped flat leaf parsley)
Directions
  1. Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
  2. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
  3. Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
  4. Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
  5. Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!

Here’s one more to pin on your Pinterest boards!Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks! Delicious and easy one-pan dish, ready in 30 minutes!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Cumin-Dusted Pork Cutlets With Citrus Sauce

I recently made some delicious Cumin-Dusted Pork Cutlets with Citrus Sauce for our dinner and wanted to share this very simple recipe with you today.Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!
The recipe originated on the Epicurious website and sounded interesting, so I decided to try it, only making a couple tweaks to the original recipe. The pork cutlets are seasoned, then pan-seared. As soon as they are done, a quick and easy citrus sauce (with orange juice, lemon juice, and garlic) is made and then spooned over the cooked pork chops, then served. It really couldn’t be any easier!  Here’s how to make them:

If using thin, small cutlets, a serving size would be 2 cutlets per adult (and you will NOT need to pound them down).  You want to use fairly thin pork cutlets so they will cook quickly.  Lightly season the pork with salt and pepper, and set aside.  **NOTE: I ended up using slightly larger and thicker boneless chops that I already had in my freezer for this meal, so I pounded each piece with a meat mallet between plastic wrap to flatten them out more (to about 1/2 inch). Since they were large pork chops to begin with, we had 1 cutlet per serving.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

On a plate, mix flour, ground cumin, chili powder, garlic powder, salt and pepper until combined.  Once mixed, coat each pork cutlet (on both sides) with seasoning. Make sure to shake off any excess flour.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. They should sizzle when they hit the hot oil.  Cook 3-4 minutes on first side, then turn over and cook other side for same amount of time (until fully cooked through and golden brown). Remove pork cutlets to serving plate; keep warm.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Do not clean out the skillet (the brown bits on bottom of skillet help to flavor citrus sauce!). Add 2 Tablespoons olive oil to skillet; heat on medium.  Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don’t burn it!).  Add fresh orange and lemon juices, and a few orange slices.  Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

The pork has a nice, slightly Southwestern flavor (the cumin does not overpower it).  The sauce makes enough for 4 servings (single cutlet). If serving 2 cutlets per person, the recipe as written makes 2 servings.  Hope you will consider making this easy, tasty dish. Have a great day, friends.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.epicurious.com/recipes/food/views/cumin-dusted-pork-cutlets-with-citrus-pan-sauce-105363

Cumin-Dusted Pork Cutlets With Citrus Sauce
 
Prep time
Cook time
Total time
 
Boneless pork cutlets are lightly seasoned with Southwestern spices, pan-seared and cooked, then covered with a delicious fresh citrus sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings (1 per person)
Ingredients
For Pork:
  • 4 boneless pork cutlets
  • 2 Tablespoons all purpose flour
  • 2 teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 Tablespoon olive oil
For Citrus Sauce:
  • 2 Tablespoons olive oil
  • 2 garlic cloves, minced
  • ⅓ cup fresh orange juice
  • 3 Tablespoons fresh lemon juice
  • A few orange slices (see below)
For garnish:
  • 1 orange, sliced into thin slices, then cut in half (divided)
  • Chopped fresh parsley or dried parsley
Directions
  1. Lightly season pork with salt and pepper, and set aside.
  2. On a plate, mix together flour, ground cumin, chili powder, garlic powder, salt and pepper. Once mixed, coat each pork cutlet (on both sides) with seasoning. Shake off excess flour.
  3. Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. Cook 3-4 minutes on first side, then flip and cook other side for same amount of time (until cooked through and golden brown). Remove pork to serving plate; keep warm.
  4. Do not clean out the skillet. Add 2 Tablespoons olive oil to skillet; heat oil on medium. Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don't burn it!). Add fresh orange and lemon juices, and a few orange slices. Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.
  5. Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!
Notes
If a slightly sweeter citrus sauce is desired, add 1 teaspoon honey.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions

Ever have leftover pork roast or pork tenderloin and wonder what you can do to use it up creatively?  Recently I had leftover pork from dinner, so I made a Grilled Pork Tenderloin Sandwiches with Mozzarella and Caramelized Onions for lunch!  It tasted wonderful!Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
I enjoy having leftovers in the fridge, unlike my little sister who hates having them around. I think it’s awesome when you can cook once, then take some of the leftovers and “morph” them into a completely different meal.  That was how this sandwich came into existence.  I was looking for something in our refrigerator for lunch, but didn’t want to have leftover pork… unless I could transform it into something else!  I put my thinking cap on and came up with the idea for this sandwich!  Here’s how to make it:

Sliced onions are cooked slowly in a skillet with a bit of olive oil for several minutes, until they have browned and caramelized.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Melt butter in a skillet on medium-low heat.  Butter one side of a large piece of sourdough bread and place it butter side DOWN in skillet. Generously layer it with thin slices of leftover cooked pork tenderloin. If necessary, lightly season pork with salt and pepper.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread the caramelized onions on top of the pork slices.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread a thin layer of sliced mozzarella (or grated) on top of the onions.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Butter one side of the other pieces of sourdough bread, and place them on top of the sandwich, butter side UP.  Cook on medium-low until bottom side has lightly browned.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Carefully turn sandwich over (think grilled cheese sandwich here).  See how nice and golden brown the bread is now? Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

When sandwich is done cooking, remove from skillet.  Carefully cut sandwich in half… and enjoy!  The tender pork slices, crunchy buttery sourdough bread, gooey melted mozzarella cheese and the slight sweetness of the caramelized onions really make this sandwich special.  It is very filling, so if you don’t want to eat a whole sandwich, you can get 4 servings out of the deal.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Hope you will consider creating a sandwich like this when you have leftover pork roast or tenderloin!  The sandwich was very good!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions
 
Prep time
Cook time
Total time
 
Grilled sourdough sandwich featuring pork tenderloin slices, mozzarella cheese and caramelized onions.
As Prepared By:
Recipe type: Sandwich
Cuisine: Sandwich
Serves: 2 servings
Ingredients
  • 4 large slices sourdough bread
  • 1 Tablespoon butter (for skillet)
  • enough butter to spread on bread (for grilling)
  • 8-10 thin slices precooked pork tenderloin (enough to cover each sandwich)
  • ½ onion, thinly sliced
  • 1 Tablespoon olive oil
  • thin slices mozzarella cheese (enough to cover sandwich)
Directions
  1. Heat olive oil in skillet on medium heat. Add sliced onions; cook slowly, stirring occasionally, for several minutes, until they have browned and caramelized.
  2. Melt butter in a skillet on medium-low heat. For each sandwich, butter one side of bread and place it butter side DOWN in skillet.
  3. Cover bread with thin slices of leftover cooked pork tenderloin. Lightly season pork with salt and pepper.
  4. Divide and spread caramelized onions on top of pork.
  5. Spread a thin layer of sliced mozzarella (or grated) on top of onions.
  6. Butter one side of remaining pieces of sourdough bread, and place on top of the sandwich, butter side UP. Cook on medium-low until bottom side has lightly browned.Carefully turn sandwich over. Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).
  7. When sandwiches are done cooking, remove from skillet. Cut sandwich in half... and enjoy!

 

Save

Save

Save

Save

Save

Save

Save

Easy Island Glazed Pork Tenderloin

If you are looking for an easy to prepare, budget friendly AND flavor-filled dinner, then you just have to try this Easy Island Glazed Pork Tenderloin! It tastes FANTASTIC!Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

I enjoy cooking pork tenderloin, because it is fairly inexpensive (this one was one and a half pounds and cost $6.99, but gave us enough for 4 good sized servings), AND it cooks in less time than a large pork roast or thick chops.  This recipe is very easy to prepare, because there are not a lot of steps. A dry rub of “Island-inspired” spices are used to coat the tenderloin, the meat is seared, a simple sweet n’ slightly spicy glaze is added to the tenderloin, then it bakes for about 25 minutes. That’s it! There is so much phenomenal flavor on the pork, I really think you will enjoy this just as much as we did… it’s THAT good!  Here’s what you do to prepare this dish:

Preheat your oven to 350 degrees F. While oven is preheating, mix together the spices for the dry rub (salt, cinnamon, cumin, chili powder, and black pepper).  One mixed, rub the spices over the entire tenderloin (top, bottom and sides). Make sure to rub the spices into the meat, using your fingers.

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Heat olive oil in an OVENPROOF skillet (see NOTES section of printable recipe for tip). Heat oil on medium-high. Once oil is very hot (but not smoking), add the seasoned tenderloin to the hot skillet. It should sizzle as it hits the hot oil.  Let it sear on one side for a couple minutes, then turn it over and brown the other side for two or three minutes. Turn the meat onto its side, as well, to give the tenderloin a nice brown appearance all over.

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Mix up the glaze ingredients with a fork or spoon in a small bowl (brown sugar, minced garlic and sriracha sauce) until you end up with a thick glaze.

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Coat the tenderloin (top and sides) with the glaze. I used a spoon, and spread it all over. Some will run down the sides into the pan. No problem… it will be a wonderful sauce to drizzle over the cooked pork slices, when done.

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Bake, uncovered, in a 350 degree oven for about 23-25 minutes. Cooking times will vary slightly, depending on the size tenderloin you are cooking, but make sure pork is cooked through, to an internal temperature of at least 145 degrees.  When done, remove hot skillet from oven. Let pork sit, undisturbed for about 5 minutes to let the juices redistribute inside the pork.  Carve into one inch slices, place on serving plates, and make sure to spoon up some of that delicious glaze and drizzle over the pieces of pork before serving!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Here is how I served this dish… delicious Island glazed pork tenderloin, with a small baked potato and sautéed vegetable medley on the side. It was amazingly delicious; the meat was very tender (cut with a fork tender), and the flavor was outstanding!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

I really hope you will consider making this recipe for pork tenderloin. It is quick and easy to prepare, easy on the budget (4 servings for about $7) and truly… the spice combination is wonderful. We loved this dish, and I will definitely make it again.  Have a blessed day, and may God bless the work of YOUR hands in all you do for others!

Easy Island Glazed Pork Tenderloin / The Grateful Girl Cooks!

Recipe Source:  http://www.lecremedelacrumb.com/2015/09/island-glazed-pork-tenderloin-html

Easy Island Glazed Pork Tenderloin
 
Prep time
Cook time
Total time
 
Easy to prepare in about 30 minutes, this scrumptious pork tenderloin is coated with Island-inspired spices and sweet/spicy glaze.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1½ - 2 pounds pork tenderloin (can use one medium-large tenderloin or 2 small)
  • 2 Tablespoons olive oil
For Spice Rub:
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
For Glaze:
  • ¾ cup brown sugar (light or dark)
  • 2 Tablespoons minced garlic
  • 1 Tablespoon Sriracha sauce (SEE NOTES SECTION)
Directions
  1. Preheat your oven to 350 degrees F.
  2. Mix together the spice rub (salt, cinnamon, cumin, chili powder, and black pepper) in a small bowl. Sprinkle the spice rub mix all over the pork tenderloin (on all sides). Use your fingers to rub the spices into the meat. Set aside.
  3. Measure the olive oil into an oven-proof skillet. Heat the oil on medium-high until it is pretty hot (but not smoking). Once oil is hot, add the pork to the skillet. Sear the meat for about 4-5 minutes total, turning pork occasionally until sides/top and bottom are all browned. Remove from heat.
  4. In a separate small bowl, mix the glaze ingredients together (brown sugar, minced garlic, and sriracha), until it becomes a thick glaze. Spread the glaze over the top and sides of the pork, to coat. Place the pork (in same ovenproof skillet) into your preheated oven. Cook, uncovered for 23-25 minutes at 350 degrees, until pork is cooked through. The length of cook time will vary, depending on size of tenderloin used (cooked pork tenderloin or pork roast should have a minimum internal temperature of 145 degrees). Once done, remove hot skillet from oven and let pork sit undisturbed for 5-6 minutes (to let juices redistribute through meat).
  5. To serve: Slice, place on serving plates, drizzle meat with extra glaze from skillet...and enjoy!.
Notes
Not familiar with Sriracha Sauce? It is an mildly hot chili sauce (usually located in Asian section at grocery store. Other hot sauces may be substituted, but sriracha is the best way to go for this recipe!
No ovenproof skillet? No problem. Sear meat in regular skillet. Place into casserole dish, add glaze, then bake!

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Italian Sausage & Potato Casserole

If you’re looking for an easy to prepare, yet hearty and flavorful main dish to make for those you love, this Italian Sausage & Potato Casserole might be just for YOU!Italian Sausage & Potato Casserole / The Grateful Girl Cooks!
The casserole is very simple to prepare (in 3 easy steps!), and features the flavors of Italian sausage, green and red bell peppers, onions, and Italian seasoning. I stumbled upon it online recently, thought it sounded promising, and made it for my husband and I.  The recipe as written (below) serves 4. Note: My photos only reflect half of the total amount (I cut recipe in half since we were the only two to eat it!).

Here’s how easy it is to prepare: Oven is preheated to 400 degrees. While it is pre-heating, cook the Italian sausage pieces in 2 teaspoons olive oil, on medium heat, until cooked through (and no longer pink). Once cooked, drain the sausage on paper towel to absorb grease, then add to baking dish.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Drain grease from skillet, then wipe pan with paper towel (do not wash).  Heat 2 Tablespoons olive oil in skillet, add potato slices, and cook until they are a light golden brown, and almost tender. You will need to turn the potatoes as they cook to ensure they brown lightly on both sides.  Once potatoes are finished cooking, place them on top of the Italian sausage in the baking dish.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Using the same skillet, cook the red pepper, green pepper, and onion slices until they have softened (a few minutes).

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Add the cooked veggies on top of the potatoes in the baking dish. Pour chicken stock over veggies, potatoes and sausage.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Sprinkle with Italian seasoning, salt and pepper. Stir gently to combine.  Cover dish with aluminum foil; bake at 400 degrees for 25 minutes.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

When done baking, remove foil, and dish it up while hot! That’s it! This “meat and potatoes” casserole tastes great with a side salad and/or a piece of garlic bread.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

I hope you have the opportunity to make this delicious, simple casserole for those you love. Spending time together enjoying a meal is a gift!  Have a blessed day!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Recipe Source: http://www.barbbrinker.blogspot.com/2011/01/sausage-potato-casserole.html

Italian Sausage & Potato Casserole
 
Prep time
Cook time
Total time
 
Simple yet hearty casserole, featuring Italian sausage, potatoes, red peppers, green peppers, onions, and Italian spices!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 1 pound Italian sausage (sweet OR hot), cut into 2 inch pieces
  • 2 Tablespoons olive oil
  • 4 medium red potatoes, unpeeled (cut in half lengthwise, then into ½ inch slices (half moons)
  • 1 green bell pepper, seeded, then roughly chopped
  • 1 red bell pepper, seeded, then roughly chopped
  • 1 large brown onion, sliced thin
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Directions
  1. Preheat oven to 400 degrees F. Spray a 9x13 baking dish with non-stick spray.
  2. Heat 2 Teaspoons olive oil on medium heat in a LARGE skillet. Add Italian sausage chunks; cook, stirring occasionally until sausages are cooked through and no longer pink (about 6-8 minutes). Remove sausage to a paper towel to absorb grease, then place in 9x13 baking dish. Drain grease from skillet (but do not wash-just wipe it down with a paper towel before cooking potatoes).
  3. Add 2 Tablespoons olive oil back into skillet. Turn heat to medium. Add potato slices. Cook potatoes until light golden brown (they will be "almost tender"). You will need to turn the potatoes occasionally as they cook to make sure both sides cook well. When done, remove the potatoes from skillet and place them on top of the sausage in the baking dish.
  4. In same skillet, cook the red and green peppers, and sliced onion until they soften up and lightly brown (about 3-5 minutes). When done, remove vegetables and place them on top of potatoes in baking dish.
  5. Pour the chicken stock over the sausage/potato/vegetables in baking dish, then sprinkle with Italian seasoning, salt and black pepper. Stir to combine ingredients. Cover baking dish with aluminum foil.
  6. Bake at 400 degrees for 25 minutes. Remove from oven, uncover, and dish it up while hot!
Notes
Because I was only cooking for two, I cut the recipe in half. I DID, however, leave the amount of chicken stock exactly the amount as written (1/2 cup). For all other ingredients I cut the quantity in half, and casserole was cooked in a smaller baking dish.

 

Save

Save

Pork Chops Olé

If you enjoy pork chops, easy to prepare dinners, and Southwestern flavors, then this recipe for Pork Chops Olé might be just the recipe you’re looking for!Pork Chops Olé / The Grateful Girl Cooks!  This flavorful Southwestern pork chops and Spansh rice entree bakes together in one dish!
I was on the phone with my sister a couple days ago, and I told her I had some pork chops laid out for dinner, but hadn’t decided on HOW to cook them yet. She told me about a recipe she had made previously, and it sounded promising. I got off the phone, tweaked the recipe just a tiny bit, and a couple hours later we were eating it for dinner… and it was GOOD!

Here’s how I made it (NOTE:  the recipe, as written serves 6 – I made everything exactly the same as written in the recipe, but only used 3 pork chops for my hubby and I):

Season the chops with a sprinkling of salt, pepper, chili powder, cumin, and garlic powder.

Pork Chops Olé / The Grateful Girl Cooks!

Heat oil on medium high until hot. Carefully place pork chops into hot oil. Do not move them once they hit the pan.

Pork Chops Olé / The Grateful Girl Cooks!
After 2-3 minutes (when they have a good “sear” on the bottom), flip them over and cook the other side for 2-3 minutes until golden brown. Brown on all sides, as well (I stand them up using tongs, to get nice brown color on the sides).

Pork Chops Olé / The Grateful Girl Cooks!

Spray a 9×13 casserole dish with non-stick spray. Add uncooked rice, can of diced tomatoes (including juice), water, diced green peppers, and a packet of taco seasoning to the dish. Stir to combine. Place seared pork chops on top of the rice/tomato mixture

Pork Chops Olé / The Grateful Girl Cooks!

Garnish the top of each piece of pork with thin strips of green pepper.

Pork Chops Olé / The Grateful Girl Cooks!

Cover the dish with aluminum foil, and bake for 90 minutes in a preheated 350 degree oven. At the end of 90 minutes (when your kitchen smells amazing!), carefully remove the dish from oven. Remove foil (and discard), then top each piece of pork with grated Cheddar cheese. Put the dish back into the oven (uncovered) for a couple more minutes, until cheese has melted.

Pork Chops Olé / The Grateful Girl Cooks!

When cheese has fully melted, remove dish from oven. Use a spatula and place a serving of pork (and the Spanish rice it is sitting on) onto individual serving plates. Serve hot… and enjoy! The pork chop and the rice will have a wonderful Southwestern flavor. I served it with some sautéed yellow and green zucchini from our garden!

Pork Chops Olé / The Grateful Girl Cooks!

Hope you will give this recipe a try! Once you brown the pork chops, the rest of the meal is cooked in one dish, all together!  The rice cooks under the pork chops and comes out light, fluffy, and full of flavor!  Can’t beat that!  Have a fantastic day, friends.

Pork Chops Olé / The Grateful Girl Cooks!Recipe Source: My sister, Joni.

Pork Chops Olé
 
Prep time
Cook time
Total time
 
Southwestern flavors shine in this baked pork chop and rice "all-in-one-dish" meal!
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 6 pork chops, about 1½" thick (I used boneless, but bone-in would work, too!)
  • Salt, pepper, garlic powder, chili powder & cumin (to season chops)
  • 2 Tablespoons vegetable oil
  • 1 cup uncooked rice
  • 1¾ cups water
  • 1 can (14.5 ounces) diced tomatoes (use entire can, plus juice)
  • 1 envelope taco seasoning
  • ⅓ cup chopped green peppers (goes in with rice)
  • 3-4 thin slices green pepper per pork chop (as garnish for pork chops)
  • 1 small handful grated cheddar cheese for each pork chop
Directions
  1. Preheat oven to 350 degrees. Lightly season pork chops with salt, pepper, garlic powder, chili powder and cumin.
  2. Heat oil in large skillet. Once oil is hot, lightly brown pork chops on all sides (2-3 minutes per side).
  3. Spray a 13x9 inch baking dish with non-stick spray. Add the UNCOOKED rice, water, diced tomatoes (including juice), chopped green peppers, and envelope of taco seasoning.Stir to combine.
  4. Place the browned pork chops on top of the rice/sauce mixture. Garnish each pork chop with several thin slices of green pepper.
  5. Cover dish with aluminum foil and bake at 350 degrees for 1½ hours. When done, remove dish from oven. Remove foil. Cover each pork chop with a handful of grated cheddar cheese. Place dish back into oven, (uncovered). Let cook for a couple minutes, until cheese has completely melted.
  6. Remove dish from oven, and serve. I found it easiest to use a spatula and remove rice and pork chops at the same time. Enjoy!
Notes
Prep time is very fast... then it bakes for 90 minutes, so this is very simple to prepare. Find a quiet spot to put your feet up... and enjoy the wonderful aromas coming out of your kitchen as it bakes!

 

Save

Save

Balsamic Brown Sugar & Rosemary Pork Chops

I recently found a recipe for Balsamic Brown Sugar & Rosemary Pork Chops on Pinterest and decided to give it a try. The recipe was incredibly easy, and the pork chops had a nice flavor, due to it’s completely “simple to prepare” marinade.Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!
The marinade is very simple to prepare, and includes balsamic vinegar, brown sugar, fresh rosemary leaves, garlic, salt and pepper. (Simple enough, right?) You mix the marinade ingredients together in a freezer bag or covered container. Drop the pork chops into the container, then pour the marinade over it. Seal the bag and marinate the chops for at least an hour in the refrigerator (I made mine up in the morning, and let the chops swim in the marinade all day).

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

When ready to cook the pork chops, heat olive oil in a cast iron skillet or a non-stick skillet on medium-high. When skillet and oil are very hot, add the pork chops, then pour the remaining marinade over the chops in skillet.  Cook pork chops on both sides, occasionally spooning the sauce over the top of the chops. Cook until sauce has slightly thickened, darkened, and caramelized on the pork chops. Cooking time will vary slightly due to different thicknesses of pork chops (these were about an inch thick). I cooked mine for about 4-5 minutes per side (until they reached the current recommended internal temperature of 145 degrees).

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

I let them sit in the skillet for a couple minutes once done, then transferred them to plates. I spooned a little bit of the thickened sauce over the tops of the pork chops, and served them with a baked potato and home grown green beans. YUM!  And the added benefit is that you only have ONE pan to clean up after you are done cooking! I like that part!

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Hope you will consider trying this recipe. It’s so simple, and the pork chops really do have a nice flavor… slightly sweet, with lots of flavor!

Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Recipe Source:  http://www.tablerpartyoftwo.com/balsamic-brown-sugar-rosemary-pork-chops/

Balsamic Brown Sugar & Rosemary Pork Chops
 
Prep time
Cook time
Total time
 
Enjoy this one pan dish, featuring pork chops, coated in a balsamic, brown sugar, garlic, and rosemary marinade
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 pork chops (bone in or boneless- about 1 inch thick))
  • ½ cup brown sugar
  • 2 Tablespoons balsamic vinegar
  • 2 sprigs rosemary leaves (removed from stem)
  • 1 teaspoon minced garlic
  • pinch of salt and black pepper
Directions
  1. Combine brown sugar, balsamic vinegar, rosemary leaves, garlic and salt and pepper. Mix ingredients until well combined. Pour into a plastic freezer bag or a covered container.
  2. Add pork chops. Seal bag Let chops marinade in the refrigerator for AT LEAST one hour (I made this up early in the day and let it marinade all day).
  3. When ready to cook, heat a cast iron skillet or a non-stick skillet on medium-high. Add 1 Tablespoon olive oil to skillet and let it get hot. Add pork chops to hot skillet, then pour remaining marinade over the top.
  4. Cook pork chops on both sides until sauce has become dark brown and has slightly caramelized on the pork chops. Cooking times will vary depending on thickness of the pork chops used. It averages about 4 minutes per side, but might take longer to reach internal temperature of 145 degrees. (New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.)
  5. Place pork chops onto serving plate and spoon some of the sauce over the chops before serving. Enjoy!

Here’s one more to pin on your Pinterest boards!Balsamic Brown Sugar & Rosemary Pork Chops / The Grateful Girl Cooks!

Save

Save

Save

Marinated Grilled Pork Chops

I recently tried a new recipe for Marinated Grilled Pork Chops that I found online. Talk about EASY and tasty!!! Boneless pork chops are marinaded in a simple sauce of lemon juice, olive oil and a few basic herbs, then are grilled and served to the “hungering mob”.  Easy!Marinated Grilled Pork Chops / The Grateful Girl Cooks!

The process couldn’t have been simpler! Here’s the ingredients for the simple marinade: Lemon juice, olive oil, garlic powder, basil, oregano, salt and pepper. (I was happy to be able to use dried basil and oregano from our garden as part of this marinade – note my “classy” labels on the jars! Ha Ha).

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

In a small bowl, add the ingredients for the marinade. (*Note: This recipe makes 4-6 servings. I only made 3 pork chops, since I was cooking only for my husband and myself, but still used the original amount of marinade as called for in the recipe).

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Use a fork or whisk to completely blend these ingredients together. It will look like this.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Place the pork chops in a container (with a lid) or a large sealable freezer bag. I used a bag, then placed it in a bowl (to stabilize bag and to catch any leakage). Pour the marinade over the pork chops, squishing the bag around to coat all pieces with marinade.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Let the chops marinade for several hours in the refrigerator. (I made mine up early in the morning and let them soak in the marinade all day). The olive oil will congeal after several hours refrigeration, but take the chops out of fridge about 30 minutes before grilling, and it will return to a liquid stage, as it warms up.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

When ready to cook, preheat your BBQ grill (or indoor grill) on medium-high heat.  Discard the extra marinade from the bag. Grill the pork chops for 5-7 minutes per side. Don’t overcook the chops (or they will be DRY). When done, they should have reached an internal temperature of 145 degrees (you can check with a meat thermometer if you have one). My husband grilled these outside on our Weber BBQ, and they were full of smoky flavor!

When done, let them sit for about 5 minutes to let the juices redistribute, then serve them to the ones you love, and enjoy this simple to prepare main dish. It’s a perfect recipe for summertime, when you don’t want to heat up the kitchen!

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Have a wonderful day! Think of someone you might encourage with a kind word or deed today… they may need that boost of encouragement more than you thought!

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Recipe Source: http://www.spendwithpennies.com/lemon-herb-grilled-pork-chops/

Marinated Grilled Pork Chops
 
Prep time
Cook time
Total time
 
Boneless pork chops marinated in a lemon and herb sauce, then grilled... what could be easier?!
As Prepared By:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
  • ½ lemon, juiced
  • 4 Tablespoons olive oil
  • 2 Tablespoons water
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper, to taste
  • 4-6 boneless pork chops (about 1 " thick)
Directions
  1. Mix marinade ingredients in a small bowl until fully blended.
  2. Place pork chops in a large sealable freezer bag (or a large container with lid). Pour marinade over the chops. Squish bag around to fully cover the chops, then marinade in refrigerator for at least 2-3 hours.
  3. Remove bag with pork chops from fridge about 30 minutes prior to grilling.
  4. Preheat grill on medium-high heat.
  5. Remove chops from bag (discard marinade) and place on pre-heated grill. Grill pork chops for 5-7 minutes per side, or until the pork reaches an internal temperature of 145 degrees. Do not overcook the chops or they will be DRY.
  6. When chops are done, remove them from heat, and let them sit for 5-6 minutes, to allow the juices time to redistribute inside the meat.
  7. Serve, and enjoy!
Notes
Please note that prep time does not include the minimum of 2-3 hours marinating time.

 

Save

Save

1 2 3