pork chops

Mediterranean Grilled Pork Chops with Tomato Salad

A fresh and flavorful Mediterranean tomato salad serves as a salsa when it tops juicy grilled pork chops for a 30-minute, quick and easy dinner or BBQ meal.

It’s finally summer, so who wants to spend all day cooking? Not it. Who’s ready for fast and easy? #raisinghand

One of my favorite secrets to easy, flavorful cooking is to take a basic cooking method and dress it up with a fresh and easy recipe topper. Have you tried my Mediterranean grilled balsamic chicken with olive tapenade? Or marinated flank steak with Asian chimichurri sauce? They’re prime examples of easy to create flavor, just like this fast pork chop recipe you’ll soon be making all summer long.

Does this recipe look somewhat familiar? I hope so! Last week I shared my husband’s mastered and always juicy grilled pork chops plus this recipe for a super simple Mediterranean tomato salad. Today I’m sharing how to make two small tweaks and marry the two.

Together they create one healthy and delicious summer dinner that can be prepped ahead or made on the fly, for a dinner that’s ready in 30 minutes.

This summer is shaping up to be the best flavored yet. Let’s go!

continue to the recipe… about Mediterranean Grilled Pork Chops with Tomato Salad

The Best Juicy Grilled Pork Chops

Lean grilled pork chops come out juicy and tender every time thanks to a simple sprinkling of pork dry rub for a dinner that’s ready in under 30 minutes.

Pork chops have long been known as a working man’s meal. They’re economical, lean and healthy, and cook up quick. They also have a history of coming to the dinner table dry as shoe leather.

But no more! Today is the day to banish that belief because tough, dried out pork chops are about to be expelled from your vocabulary.

My husband has made these simple grilled pork chops so many times he’s figured out the secrets. Whether bone-in or boneless, these pork chops turn out tender, juicy, a little bit smokey, and far from any mode of foot fashion.

Even better, these grilled pork chops don’t need a marinade or a brine, so they go from package to grill to dinner in 30 minutes.

Here’s how to make juicy grilled pork chops every time. continue to the recipe… about The Best Juicy Grilled Pork Chops

Grandma’s Easy German Schnitzel

Cooking thinly sliced, breaded meat in a fry pan is the easy technique used for any authentic, crispy German or Austrian schnitzel recipe. I use bone-in, thinly cut, tenderized pork chops coated in panko bread crumbs, but you can easily substitute tenderized chicken breast instead.

There are precious few things that can take you right back to childhood like certain foods can.

When looking back to those childhood faves, you either crave it like no tomorrow, laugh in hysterics at the lengths you’d go though to avoid it (liver and onions passed under the table to Posey the dog), or vehemently defend it as haute cuisine. Ambrosia anyone?

At my house, German schnitzel—or as we knew it, wiener schnitzel—was a favorite of everyone at the table. My dad loved it because he grew up on it, my mom loved it because it’s easy to make, and me and my little sister loved it because it was breaded, crispy, and totally non-threatening. Sorry pup, you’re not getting any of this passed to you for dinner.

Today you can find a version of schnitzel on many dinner tables, and you don’t even have to be Austrian, or German, or attend Oktoberfest to make it your own family favorite recipe, too.continue to the recipe… about Grandma’s Easy German Schnitzel

Stuffed Pork Chops Plus 10 More Ways to Use Leftover Stuffing

Boneless and brined pork chops make the perfect vessel for leftover stuffing for an easy weeknight or weekend dinner that will impress.

You know the drill.

It’s Thanksgiving. There’s a bounty of everything. And I always tend to over-provide.

Therefore, this is what I often hear from my mom this time of year. “Oh my word!!! There’s enough food here for the Spanish marines!”

After hearing this saying since the beginning of time—aka third grade when I wore blonde braids and culottes (hey! they’re back!)—I’m still not sure who the Spanish marines are, but apparently, there were a LOT of them.

My favorite Turkey side dish known to me as stuffing and to some as dressing, is known for being plentiful. And then leftovers. What to do with all that stuffing besides stuffing more stuffing in your ever expanding mouth?

Save it. Freeze it. And make more out of what you have. That’s why I’m maximizing my leftovers by starting with this Stuffed Pork Chop recipe and sharing 10 more recipe links at the end of this post to cover your ever-loving-leftover-stuffing desires.

Hit it, marine!

continue to the recipe… about Stuffed Pork Chops Plus 10 More Ways to Use Leftover Stuffing

Grilled Pork Chops with Spicy Balsamic Grilled Peaches

Sometimes it’s hard to say goodbye. Unless you have something bright and shiny and new to say hello to. And if it makes delicious food, then in my book, my welcome mat is always ready.

We recently welcomed a new addition to the family and gave a fond farewell to one of our trusty summertime soldiers. And so we begin today’s post with a wave goodbye and well wishes to our 15 year+ outdoor gas grill who will surely find a great new home as soon as we set him to the curb. He served us well, but after several grill surgeries and a starter that forgot it’s duty and brought too many near misses of singed eyelashes and a voluminous WHOOMP when he finally caught fire, his time had come.

With July deemed as National Grilling Month, our bright and shiny new grilling addition is going to get a workout because I’m taking note and will be sharing a new grilling recipe each week. We’ll be going beyond the standard grilling fare of burgers and dogs to dive into simple, but juicy-packed-with-flavor dishes that will have you racing to break out the barbie.

This week’s grilling subject is meat. My first recipe out of the gate is this Grilled Pork Chops with Spicy Balsamic Grilled Peaches. A long title for a relatively no fuss recipe that is totally divine thanks to a soak in a salty brine to assist in making an amazingly juicy chop.