The more we try different recipes, the more I think pork chops are pretty much my favorite thing on the grill. And this was probably my favorite recipe to date. The only thing I’d change is to add more garlic and sage to the rub next time…and it is still great as is! Otherwise…awesome! We served this with some grilled squash and cucumber and black eyed pea salad.
So this was great. Probably we’re just enamored with any good pork chop recipes right now, but this is seriously worth a go. I like how adjustable it is. I actually think the “sauce/vinagrette” would be even better over fish, so I’ll use it again for that. We served this with steamed broccoli and tomato and black bean quinoa.
Our friend Jon is awesome at grilling, and he passed on this recipe to our pals Missy and John, so we recently got to enjoy it at their house…and immediately needed the recipe! You just can’t go wrong with this, and it was delicious leftover as well! Can’t wait to make it again. We had this with some simple sautéed brussels sprouts. Check out the recipe here on Missy’s site.
What can I say…this was easy and absolutely delicious. We combined a few rubs to make the final product, but you can’t get much more low maintenance for a nice summer meal! And bonus chicken stock tomorrow! You can fine the recipe here, at my friend Missy’s site.
This was a very tasty and quick grilled meal that definitely made a few leftovers – always nice. I used Skinnytaste’s seasoning on the steak, and went to my go-to corn and black bean salad recipe, which you can find here (though leave out the Cojita and olive oil for this). Steak was great as is, wouldn’t change anything. It’s not as low carb as it could be, with the corn and the beans, but they’re mostly useful carbs which I don’t tend to worry about too much. Even on a lower carb diet, I’d make again. You could serve this with a green veggie on the side, but it was plenty filling on its own!
This was a super fast, easy, and tasty dinner…would be perfect for a weeknight (or a Friday night when you’re pretty crispy fried 😉 ). This was a Cooking Light recipe that I picked on a whim since I needed something quick for dinner this evening. A definite make again. We made no changes to the recipe other than to cook it on the grill, and served it with steamed broccoli.
This is our second time making this Cooking Light recipe, and we were just as pleased as the first go…though I wish I had remembered to write it down then, because I felt like there was too much lemon BOTH times. We marinated this for about 4 hours (rather than 15 minutes in the original), and grilled them outdoors. Next time I might add a bit more garlic and about half the lemon. We served this with orzo salad and minted zucchini ribbons.
Given it was Labor Day weekend, we wanted to spend some QT with the grill – which is kind of silly because it’s not as though it’s going to be 5 degrees now that “summer is over.” But it was a good plan, since there was some deliciousness going on! This was a nice swordfish recipe that I got from Giada De Laurentiis and substituted lime for lemon because I thought it would go well with the rest of the flavors, and modified to serve just two. There was a lot of sauce left, so I think you could cut back the oil even further – we threw a lot out. Definitely a winner. Very filling with corn on the cob for a side.
Rosie the Corgi was a big fan of making sure that she gave Shawn a grilling cookbook for Father’s Day. She loves grilling, since it means occasional morsels for her. 😉 Since Rosie lacks in opposable thumbs, I picked out “Weber’s Real Grilling” on her behalf, and this was the first recipe we tried. All I can say is wow! Total winner. The only change we made from the as-printed version is that we cut back on the peppers a bit
Om nom nom! 