I suspect that each week you go to the grocery store and buy basically the same things, I know I do. And don't get me wrong, I love doing grilled pork chops during the week ... but I don't want to do the same boring thing each week. I'll bet that you don't either. With that in mind, I thought I'd share a couple of dinners we've done recently that use basically the same ingredients but feel very different.
For this first dinner, I used a base of kale as the veg component and then made baked wedges as the potato.
For the pork in this meal I did a pickle juice brining (soak the chops in pickle juice over night, flipping once) and then grilled them. I used Stubb's spicy Bar-b-que sauce to give a sweet and spicy glaze to offset the savoriness imparted by the pickle juice.
For this next pork chop I coated it with an Italian seasoning and then grilled it. I topped the chop with a mix of roasted red peppers and thin slices of fresh mozzarella cheese. I used the SearzAll to melt the cheese on the top; however you could always use a broiler in a pinch.
For this dinner I served the chop once again with baked wedges and sautéed kale.
For the pork I went with a grilled chop that I hadn't pre-treated in any way. This is the toughest way to grill a pork chop because it can dry out quickly.
The "sauce" I made for this dinner was made with the bulbs of two spring onions that were lightly sautéed and then simmered for an hour with about 2 cups of beef stock. At this point it was well reduced and was the perfect finish to this dinner.
For this final dinner I went with a Chimmichuri rub made combining a chimichurri mix and olive oil. I grilled the steaks and then topped them with thin slices of parmesan cheese. I melted the cheese down with the SearzAll, but as above you could use a broiler if you needed to.
I served this dish over mashed potatoes with roasted brussels sprouts.
So there you have it four fun ways to try and spice up your pork dinners, try one and enjoy!
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