Grilled Italian Pork Chops

So easy and quick!

So easy and quick!

As a new mom I can really appreciate a recipe that has few ingredients, a brief prep and cooking time, and the ability to satisfy.If I can’t do most of it while holding a baby, it just might not get done. Moms have to multitask. There is just too much to get done! Even now as I am typing this I am nursing the wee Violet, planning dinner for tonight in the back of my head, and having a belated breakfast.

My in-laws came for dinner this week, and I knew I needed to find something low carb and pork or beef based to feed them that would be super quick (my MIL has dietary restrictions). A quick scan of the interwebs and I found this recipe for grilled pork chops and 10 minutes later I was back from the store with some lovely loin chops (*my husband was trained as a butcher and always tells me when choosing meat to pick anything with the word “loin” in it for lots of flavour). For the Italian seasoning, I highly recommend the PC Italian Seasoning grinder, which is my most used spice and the best commercial seasoning I have ever found. Sometimes when I adapt a recipe, it takes a few goes to get it right but this one was a winner right from the get-go. Our guests loved it, I used up all the super sweet cherry tomatoes from my CSA share, and there was minimal cleanup. Welcome to the weekly line up, Grilled Italian Pork Chops- I hope you enjoy your stay 🙂

Grilled Italian Pork Chops

serves 4 

6 pork chops*

1 cup of Italian salad dressing

1 pint of cherry or grape tomatoes

a few tablespoons of grape seed or olive oil

6 sandwich size slices of mozzarella

Italian seasoning**

salt and pepper

small handful of basil, chopped

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Place pork chops in bag or dish and coat with dressing. Marinate for 15 minutes to overnight.

Place tomatoes on foil lined cookie sheet. Drizzle with olive oil and sprinkle with Italian seasoning and salt and pepper.

Roast at 400 for 20 minutes or until a little browned/blackened on top.  Set aside.

Oil and preheat grill to medium-high. Place chops on grill and sprinkle with salt and pepper and some Italian seasoning.

Grill for 2-4  minutes, then do a quarter turn (for nice grill marks) and grill for another 2-4 minutes (depending on thickness of chops). Flip and grill for another 2-4 minutes. Do another quarter turn then layer on your cheese, tomatoes (a few per chop) and basil and grill for the remaining 2- 4 minutes for a total of 8-16 minutes (roughly).

Let rest a few minutes before serving.

 

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Roasted Tomato Soup

Ah tomatoes. A fruit (yes a fruit) with a subtle sweetness. Tomatoes aren’t sweet, you say? What the eff is she talking about, you demand?

Tomatoes, like many food stuffs, have sugar in them which is released when they are cooked slowly (caramelization). By roasting a tomato you transform it into something beautiful; silken in texture, and paradoxically sweet and savory.My husband hates tomatoes, but loved this soup.

Before I give you the recipe promise me two things:

1. That you won’t put a tomato in the fridge, ever. This makes them mushy and tasteless very quickly.
2. if you have the opportunity to try or grow heirloom tomatoes, do it!

Roasted Tomato Soup

Roasted Tomatoes –

I used about 10 med. field tomatoes, but you could use twice as many of Roma, or whatever floats your boat.

Remove hard cores of tomatoes and quarter. Place skin side down on foil lined baking sheet.

Drizzle with olive oil, a little balsamic vinegar if you like, a tiny bit of sugar, salt and pepper, and your favourite fresh or dried herbs (I used thyme, rosemary, and oregano).

Add a few cloves of peeled (whole) garlic.

Bake for 1 hour or so at 350 f, or longer at a lower temperature. Remove the garlic after an hour and set aside. Tomatoes will be collapsed, slightly charred, and caramelized looking when done

Soup-

In a pan saute a small minced onion and a few minced shallots

Add some basil leaves and cook on low for a min.

Add the tomatoes and roasted garlic back in and a few cups of chicken, veg. broth, or water

Season with salt, pepper, and more herbs if you like.

Simmer for 20 min.

Mix with a hand blender.

Serve with crusty bread.