Tag: grill

HERBED PORK CHOPS

Forget dry, over-cooked, flavorless pork chops…These are grilled to perfection, juicy, tender, and bursting with flavor! I am confident these will become a family favorite in your house!

I have not always been a fan of pork chops. I guess my earlier experiences with them weren’t so great. I always associated pork chops with being dry, tough, and not very flavorful.

Little did I know that my issue wasn’t with pork but how we were taught to cook it. Back in the olden days (before May 2011), the USDA’s safe temperature guideline for pork chops was 160°F, resulting in tough, dry shoe leather. As it turns out, pork used to carry a pathogen that caused trichinosis. However, thanks to improved breeding practices, trichinosis from pork is no longer a health concern today. As a result, the USDA now says it’s safe to cook pork to 145°F. The 145°F recommendation was music to most cooks’ ears, as it yields moist, juicy, and slightly pink-in-the-middle pork. 

Being able to cook pork to a lower temperature has truly changed how I feel about pork chops. I love them! The 15° difference allows me to cook or grill pork chops that I am proud to serve. They are always moist, tender, juicy, and flavorful. This particular recipe is a family favorite. The herb combination is incredible, and with the surprising addition of cinnamon, they are true perfection!

This recipe is enhanced by grilling the pork chops, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions in the recipe notes, so no one misses out on this amazing recipe.

For this Recipe:

I recommend using bone-in pork chops. While boneless chops may be cheaper, the bone keeps the pork chop moist and adds more flavor.

  • Start by allowing your pork chops to come to room temperature. Meanwhile, gatherer all your herbs together.
  • Measure out and combine all the herbs in a small bowl.
  • Brush one side of each pork chop with oil and sprinkle with salt. Then add a generous amount of the herbs to the pork chop and pat or rub into the meat. You want the entire pork chop covered with herbs.
  • Flip the pork chops over, brush with oil, sprinkle with salt, and add the herbs. (You can store any leftover herbs in an air-tight container for up to 6 months).
  • Preheat the grill over medium-high to high heat. **Stovetop directions are in the notes.
  • Once the grill is preheated, place the chops on the grill and allow to cook for 4 to 5 minutes, and then flip. Continue cooking on the other side for another 4 to 5 minutes or until the internal temperature reaches 140°F. I recommend always using a meat thermometer to ensure your meat is cooked to a safe temperature. **Actual grilling time will depend on your grill and the thickness of the chops.
  • When they reach an internal temperature of 140°F, they are done. Remove them from the grill and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.

Herbed Pork Chops

Forget dry, over-cooked, flavorless pork chops…These are grilled to perfection, juicy, tender, and bursting with flavor! I am confident these will become a family favorite in your house!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • ⅓ cup dried parsley flakes
  • ¼ cup dried marjoram
  • ¼ cup dried thyme
  • 3 tablespoons rubbed sage
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4-6 bone-in pork chops
  • 2-4 tablespoons oil

Instructions
 

  • Take the pork chops out of the refrigerator and allow them to come to room temperature.
  • In a bowl, combine the first eight ingredients.
  • Brush the pork chops with oil and lightly salt. Rub a very generous amount of the herb mixture on the pork chops. Flip the pork chop over and repeat on the other side.
  • Preheat the grill over medium-high to high heat. **Stovetop directions are in the notes.
  • Once the grill is preheated, place the chops on the grill, allow to cook for 4 to 5 minutes, and flip. Continue cooking on the other side for 4 to 5 minutes or until the internal temperature reaches 140°F.
    **Actual grilling time will depend on your grill and the thickness of the chops. I recommend always using a meat thermometer to ensure your meat is cooked to a safe temperature.
  • When they reach an internal temperature of 140°F, they are done. Remove them from the grill and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.

Notes

Stovetop Instructions:
  • Heat your skillet to medium-high and add 1 tablespoon of olive oil. When it’s shimmering hot, add your chops.
  • Sear on one side, without moving them, until they are nice and golden brown on the first side, about 3-5 minutes. Then flip and sear the other side until browned. 
  • The best way to check if the pork chop is done is to use a meat thermometer. When they reach an internal temperature of 140°F, they are done. 
  • Remove them from the skillet and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.
  • Cooking time can vary based on the thickness of the pork chops.
Store any leftover herbs in an airtight container for up to 6 months.
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GRILLED CINNAMON PINEAPPLE

Grilled pineapple, which is melt-in-your-mouth tender, is a simple – yet delicious – way to enjoy this refreshing fruit! The combination of the caramelized sugar and cinnamon with the pineapple makes for an outstanding accompaniment to all your summer barbeques.

I first heard about grilling pineapple while eating dinner at a Brazilian restaurant. They were running a special on grilled cinnamon pineapple. I said to my husband, “That sounds so good!” So we told our waiter that we’d like to try it. Unfortunately, they were sold out because it was so popular. But, I knew this couldn’t be too hard to recreate at home. So this is my version of grilled cinnamon pineapple.

The first step is choosing a good pineapple. Unlike other fruits, a pineapple will not ripen any further after it is harvested, so it is important that it is harvested at peak ripeness. Unless you grow your own, you have no control over when the pineapple is harvested, so you have to know how to spot the ripest one. Look for a plump and fresh pineapple with a crown of fresh green leaves. The body of the pineapple should be firm, not soft. The larger the pineapple, the greater proportion of edible fruit – but size does not indicate ripeness or sweetness. Skin color is also not an indicator of ripeness. A pineapple’s skin can range from green to yellow and can be sweet and ripe even when it is almost all green! I like to smell my pineapple when I’m selecting it. A ripe and sweet pineapple will have a pleasant, sweet aroma. Once you pick your pineapple, the sooner you eat it, the better. If you don’t plan to use your pineapple right away, store it in the refrigerator. It will keep better and longer.

Ready for the grill

To make this recipe:

  • If you are using wooden skewers, they need to be soaked in water for at least 2 hours, but longer is better. This is to keep the skewers from burning on the grill.
  • Cut up the pineapple into triangle-shaped chunks, and set them aside. 
  • Mix the brown sugar and cinnamon. Add the pineapple to the sugar mixture and stir to evenly coat all the pineapple pieces. Allow the pineapple to marinate in the brown sugar and cinnamon for 20 to 30 minutes.
  • Preheat the grill to medium-high heat while the pineapple is marinating.
  • Place the pineapple chunks onto the skewers, 5 to 6 pieces per skewer.
  • Place the pineapple skewers onto the grill, making sure they are not touching each other.
  • Grill 2 1/2 to 3 1/2 minutes on each side.
  • Check the pineapple frequently to ensure that it is not charring too much. You’ll want a nice browning of the pineapple with it just beginning to char.
  • Allow the pineapple to cool for 10 minutes, then serve.

Grilled Cinnamon Pineapple

Grilled pineapple, which is melt-in-your-mouth tender, is a simple – yet delicious – way to enjoy this refreshing fruit! The combination of the caramelized sugar and cinnamon with the pineapple makes for an outstanding accompaniment to all your summer barbeques.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Course Dessert
Servings 6 people

Equipment

  • skewers

Ingredients
 

  • 1 pineapple, cut up
  • ½ cup brown sugar
  • 1 ½ teaspoons cinnamon

Instructions
 

  • If using wooden skewers, soak them in water for at least 2 hours; longer is better.
  • Cut up the pineapple into wedges.
  • In a medium bowl, mix the brown sugar and cinnamon.
  • Add the cut pineapple to the sugar mixture, and stir to coat evenly. Marinade for 20 to 30 minutes.
  • Preheat grill to medium-high. Place pineapple on the grill for 2½ to 3½ minutes on each side, or until pineapple begins to caramelize and char.
  • Allow the pineapple to cool for 10 minutes. Serve.
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GRILLED CHIPOTLE CHICKEN WITH PEACH SALSA

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.

I’m always looking for recipes that fit the season. Rainy, cold weather needs warm comfort foods like soups and crockpot meals. Summers need grilling recipes and recipes that use fresh fruits that are ripe in the summer months.

This recipe has both; grilled and fresh fruit! The flavors in this dish are so unique! You get a little heat from the chipotle and jalapeno pepper, which is balanced with a cool, refreshing peach salsa bursting with summery flavors! I am confident this will be a hit in your home.

For this recipe

I always start with grilling the peaches. That way, they can cool as you prepare the other ingredients. Preheat the grill to medium-high heat (the temperature will vary based on your grill). Start by cutting the peaches in half and removing the pits. Brush a little oil on the cut side of the peaches. Put the cut side down on the grill. Grill the peaches for 4 to 5 minutes or longer (again, it will depend on your grill). Rotate the peaches a quarter turn halfway through the grilling. You want the peaches to begin to char (blacken slightly). Remove them from the grill and set them aside to cool.

While the peaches are cooling, begin preparing the salsa. Mix the chopped cilantro, red onion, diced jalapeno, lime juice, and salt. Stir to combine. Chop the cooled peaches and gently stir them into the salsa. Place the salsa in the refrigerator until you are ready to serve it with the chicken.

When grilling chicken, I always use thighs. Thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. The chicken is seasoned on both sides with a mixture of salt, chipotle seasoning, and garlic powder. Then I grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165°F.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions below so no one misses out on this fantastic recipe.

Stovetop Instructions:

On the stovetop, season the same way you would for grilling. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken you are using.

To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Grilled Chipotle Chicken with Peach Salsa

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings

Ingredients
 

  • 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons olive oil
  • 2 – 4 teaspoons chipotle powder, (amount depends on how much spice you want)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

Salsa

  • 2 peaches, halved and pitted
  • ⅓ cup fresh cilantro, coarsely chopped
  • ½ heaping cup red onion, chopped
  • 1-2 jalapeno peppers, seeded and finely chopped, (optional)
  • ¼ teaspoon salt
  • 1 tablespoon freshly squeezed lime juice

Garnish:

  • 4 lime wedges
  • 1 avocado, sliced (optional)

Instructions
 

  • Preheat the grill on medium-high or high heat (it will depend on your grill).
  • Cut the peach in half and remove the pit. Brush the cut side of the fruit lightly with olive oil.
  • Place on the grill, cut side down, and grill until slightly softened and beginning to char, about 4 -5 minutes (depending on your grill). Rotate the peaches a quarter turn halfway through. Set aside to cool.
  • While the peaches are cooling, begin preparing the salsa. Mix together the chopped cilantro, chopped red onion, diced jalapeno, lime juice, and salt. Stir to combine.
  • Chop the cooled peaches and gently stir into the salsa. Refrigerate until ready to use.
  • Mix together the chipotle powder, garlic powder, and salt.
  • Prepare the chicken by brushing both sides with olive oil and sprinkling generously with the chipotle powder mixture. Grill the chicken, 4 to 5 minutes, flip and continue grilling on the other side for 4 to 5 minutes (the timing will depend on your grill). Check that the internal temperature of the chicken has reached 165°F. When the chicken is done, allow it to rest for 5 to 10 minutes before serving.
  • To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Notes

On the stovetop, season the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
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GRILLED ROSEMARY LAMB CHOPS

If you’re looking for that perfect recipe to make for a romantic dinner for two or just want to WOW your friends and family, look no further. Lamb has a sophisticated flavor that will make any dinner feel special. And the use of fresh herbs in this recipe makes it a real show stopper!

I love lamb, especially lamb chops! Just ask my husband. If we go out to a nice restaurant and there is lamb on the menu, there is no debating; I order the lamb!

But for years cooking lamb at home intimidated me. I don’t know why…I guess I assumed it wasn’t easy. But a few years ago, I found a recipe for lamb that looked amazing. My husband had been away on a business trip, and I wanted to cook him a special meal to welcome him home. So I thought I would try to cook lamb. I grilled the lamb (the only way I cook it), and it turned out amazing!! I don’t even remember the recipe, but it was just the first of many times that I have now cooked lamb. I don’t do it often, lamb can be expensive, and the stores here don’t always have it. But l can say that lamb no longer intimidates me! And my whole family loves eating it, including my kids!

The Recipe:

This recipe is so easy and simple and really lets the lamb shine. The key is fresh herbs. You would not get the same result with dried herbs. Honestly, I’ve never tried it with dried because this recipe is fantastic the way it is. We grow rosemary and thyme in our garden, so getting fresh herbs is not a problem. Before growing them, I just picked up the fresh herbs at the grocery store.

Take all of your marinade ingredients and blend them in a mini blender until everything is thoroughly combined and you have a paste.

Trim the extra fat off of the lamb. Lamb always seems to have quite a bit of fat on it. When I first started grilling lamb, I had a big problem with the fat catching on fire and ending up with a grill fire…charred lamb was not what I was going for! However, I have learned that trimming off most of the fat almost eliminates this problem, and the grilling is much more manageable.

Once your lamb is trimmed, brush the marinade generously onto all sides of the lamb. Next, lightly salt the lamb and let it marinate for at least an hour in the refrigerator.

When you are ready to grill the lamb, take it out of the refrigerator and let it come to room temperature (about 20 minutes). Preheat the grill on medium-high to high heat. Once the grill is heated, place the lamb onto the grill. Grill for about 2 to 3 minutes and flip. Grill for an additional 2 to 3 minutes. You are going for a sear on the outside and medium-rare on the inside. If you want to temperature check your lamb for doneness, medium-rare is 130F to 135F. Lamb shines when cooked to medium-rare, so I recommend not grilling it longer. Trust me; it will be juicy, full of flavor, and tender!!

When the lamb is done, remove it from the grill and let it rest for 10 minutes before you serve it. Enjoy!!

Grilled Rosemary Lamb Chops

If you're looking for that perfect recipe to make for a romantic dinner for two or just want to WOW your family, look no further. Lamb has a sophisticated flavor that will make any dinner feel special. And the use of fresh herbs in this recipe makes it a real show stopper!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 6 minutes
Marinate Time 1 hour
Course Main Course
Servings 4 people

Equipment

  • Grill

Ingredients
 

  • 4 teaspoons fresh garlic, or 4 to 5 cloves
  • 4 tablespoons fresh rosemary leaves
  • 4 teaspoons fresh thyme leaves
  • 2 teaspoons salt
  • 6 Tablespoons olive oil
  • 8-10 lamb chops

Instructions
 

  • In a small food processor, blend together the garlic, rosemary, thyme, salt, and olive oil. Pulse until combined and creamy.
  • Trim excess fat off of lamb chops (see notes).
  • Lightly salt both sides of the lamb chops and then generously brush marinade on both sides of the chops. Let them marinate in the refrigerator for at least an hour.
  • When ready to grill, remove the lamb chops from the refrigerator and let them come to room temperature, about 20 minutes.
  • Heat the grill over medium-high heat, giving it a few minutes to heat up. Add the chops and sear for about 2-3 minutes. Flip the chops over and cook for an additional 3 minutes. You should have a nice brown sear on the outside and still have pink on the inside. Lamb is best-served medium-rare; the internal temperature should be around 125°F. (See below for a more well-done lamb chop).
    **If you want a well-done lamb chop, cook 5 minutes per side or until the internal temperature reaches 150°F.
  • When done, remove from grill and let rest for 10 minutes for serving.

Notes

Lamb often comes with quite a bit of fat still on the meat. I recommend trimming most of it off, not all, because fat does equal flavor and juiciness. The other issue I have run into is the fat catching on fire in the grill and my lamb chops being "fire-roasted," which is not what we are going for. Trimming the fat reduces the chance and size of the grill fire. If the fat does catch on fire, move your lamb chops to an area of the grill where there are no flames; when flames extinguish themselves, move lamb chops back. Do not leave them in the flames, or you will end up with charred chops.
Keyword dinner, grill, lamb, rosemary, thyme
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GRILLED CHICKEN AND PEAR SALAD

Any day is a perfect day for a crisp, flavorful salad! This salad is perfect as a main course since it has your protein, fruits, and vegetables all in one! Of course, it also works as a smaller side salad, but it might steal the show!

When we want salad for dinner, this is our go-to! It has everything, protein, fruits, and vegetables. The homemade dressing is tangy and sweet and adds a zing of flavor, making this salad a home run! And it comes together quickly, so no-big-fuss for a delicious and healthy dinner.

This recipe is better with grilled chicken; it adds depth and richness to the flavor that baking or frying won’t give you; it’s also healthier. We pretty much have summer year-round here in Hawaii, so grilling is almost always an option for us. But if you prefer not to grill, or if it’s not an option for you, not a problem; you will still make a fantastic salad! I’ve included the directions for cooking the chicken on the stovetop below and in the recipe notes.

To grill the chicken, I brush the chicken with a bit of oil and lightly season with salt, pepper, and cumin on both sides. Next, I turn my grill on high and let it heat up for a few minutes. Then I grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 160F.

When cooking your chicken on the stovetop, season the same way you would for the grill. Heat your pan and one tablespoon of oil on the stove over medium-high heat. Place chicken breast in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 160F. Cooking time will always depend on the thickness of the chicken breasts.

Let your chicken cool down completely before slicing and assembling your salad; adding warm chicken will wilt your greens. While your chicken is cooling, you can toast the pecans. You can halve them or roughly chop the pecans and add them to a small skillet. Over medium heat, toast the pecans in a dry skillet (do not add oil), stirring, so they don’t burn. This process should take about 5 minutes, and they should be golden, fragrant, and crunchy.

As far as your salad greens go, any greens will work. This is totally up to your preference and/or availability. We grow both kale and spinach in our garden, so I like to use both to give my salad a variety of flavors and textures.

Any variety of pear will work as well. I like the color contrast and crispness of the Anjou pear (pictures above). But again, any will work.

Making homemade dressing is easy and delicious. Add all the dressing ingredients to a blender or mini-prep and process until smooth, about 30 seconds. That’s it! Use immediately or store in a sealed jar in the refrigerator for up to 1 week.

Grilled Chicken and Pear Salad

Any day is a perfect day for a crisp, flavorful salad! This salad is perfect as a main course since it has your protein, fruits, and vegetables all in one! Of course, it also works as a smaller side salad, but it might steal the show!
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Prep Time 30 minutes
Cook Time 6 minutes
Servings 4 side salads or 2 main entrée salads

Ingredients
 

  • 3-4 chicken breast
  • cumin, for seasoning chicken
  • salt and pepper, for seasoning chicken
  • 6 cups salad greens, any salad greens
  • 2 medium pears, any variety
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pecans, toasted
  • ¼ cup feta cheese

Dressing

  • ½-1 shallot, (depending on the size of the shallot) peeled
  • ½ cup olive oil, extra virgin
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 4 tablespoons Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions
 

  • Preheat grill on high heat. Brush chicken lightly with oil and season with salt, pepper, and cumin on both sides.
  • Add chicken to the grill and cook for 4-5 minutes on each side. (Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken). When grilling chicken, always use a meat thermometer to check if it is done. Your chicken is done when the internal temperature reaches 160°F.
  • Allow chicken to cool before slicing.
  • While the chicken is cooling, toast the pecans. Halve or roughly chop the pecans and add them to a small skillet. Over medium heat, toast the pecans in a dry skillet (do not add oil), stirring frequently so they don't burn. This process should take about 5 minutes, and they should be golden, fragrant, and crunchy.
  • Wash and slice the pears.

Dressing

  • Peel the shallot. Add the shallot and all the other dressing ingredients to a blender, mini-prep, or immersion blender and process for 30 seconds. Use immediately or refrigerate for up to 1 week. Shake thoroughly before using.

Notes

Cooking chicken on the stovetop: When cooking your chicken on the stovetop, season the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken breast in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 160F. Cooking time will always depend on the thickness of the chicken breasts.
 
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