Simple Grilled Pork Chops Recipe

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simple grilled pork chops recipe

These pork chops turn out tender, moist, and delicious. This recipe uses anchovy paste, and honey to aid in the browning of the chops. I have never used anchovy paste as an ingredient so it made me a little nervous as to exactly what kind of flavor impact it would have on the chops – but it did not turn out to be an issue; they were very good.

This recipe takes a little bit of time, mainly due to the brining time required, but once there placed on the grill they cook quickly.

The next time your fire up the grill give this Simple Grilled Pork Chops Recipe a try; it’s a simple recipe and well worth the effort.

Simple Grilled Pork Chops Recipe
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless pork chops (3/4 to 1 inch thick)
  • 3 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons honey
  • 1 teaspoon anchovy paste
  • ½ teaspoon pepper
Instructions
  1. In a large bowl dissolve salt in 1 ½ quarts of cold water. Cut slits in chops about 2 inches apart through the outer layer of silver skin and fat. (This will help keep the chops from bulging on the grill) Place chops in brine at room temperature for 30 minutes).
  2. While chops are brining in a small bowl mix together the honey, oil, pepper and anchovy paste until well combined.
  3. Preheat and prepare grill over medium high heat.
  4. Spread ¼ teaspoon of oil mixture over one side of each chop and place oil side down on the grill grates. Grill until well browned and slightly charred. Place the remaining oil mixture on the uncoated side of the chops, flip, and continue grilling until chops are well browned and done. (145F.) if chops brown too quickly move chops to a cooler side of grill to finish off.
  5. Serve hot.

Adapted from Cooks Country

simple grilled pork chops recipe picture 2

Fresh Chanterelle Mushrooms with Shallots Recipe

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chanterelle mushrooms in a wicker basket picture

chanterelle mushrooms recipe

Foraging for mushrooms is one of my favorite hobbies this time of year. With the right amount of moisture they are very plentiful. I was out doing a training session with a new English setter puppy we purchased for bird hunting when I came across a large batch of Chanterelle mushrooms. That ended my training session in a hurry; I took the dog back to the house, grabbed a knife, and went for the mushrooms. Chanterelle mushrooms are one of my favorites.

This is a simple and quick sauteed mushroom recipe that is delicious over grilled steak. If you have fresh Chanterelle mushrooms available, wild or domestic, give this one a try they are really good!

Fresh Chanterelle Mushrooms with Shallots Recipe
 
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Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces fresh Chanterelle mushrooms (halved or quartered if large)
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • salt and pepper
Instructions
  1. Melt butter with the oil over medium-high heat. Add mushrooms and cook until starting to brown (about 6 minuted). Add the shallot and garlic to the skillet and continue cooking for another 2 minutes; salt and pepper to taste and serve.

Adapted from Epicurious

Barbecued Buttermilk Chicken Breasts

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barbecued buttermilk chicken breasts recipe 2

barbecued buttermilk chicken breasts grill picture

Moist and Tender – these chicken breasts are delicious.

I was looking for a grill recipe that would cook quickly, because I was short on time. These chicken breasts marinate for 30 minutes, and then cook quickly on the grill. Just be sure to flatten them down to about ½ inch so they are about equal size that way they will all be done about the same time.

If you’re looking for a quick and easy grilling recipe give this one a try; you’ll love them!

Barbecued Buttermilk Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless skinless chicken breast halves
  • 2 cups butter milk
  • kosher salt and black pepper
  • ½ teaspoon cayenne pepper (or to taste)
  • ½ cup barbecue sauce (homemade or your favorite brand)
  • olive oil
Instructions
  1. In a large bowl whisk together the buttermilk, cayenne pepper, ½ teaspoon salt, and ½ teaspoon pepper. Place chicken breasts between plastic wrap and using a mallet pound chicken down to about ½ inch. Place chicken in a large food grad zip lock bag, pour in the buttermilk mixture, and using you hands on the out side of the bag work the buttermilk around the chicken; marinate in the refrigerator for 30 minutes.
  2. Prepare grill on medium high heat.
  3. Remove chicken from the marinade; letting any excess marinade drip off the chicken. Pat chicken dry using paper toweling. Coat chicken breasts on both sides with olive oil and lightly salt both sides. Grill chicken for 2 to 4 minutes or until grill marks form, flip chicken and grill for another 3 to 4 minutes, coat with barbecue sauce, flip chicken to coat the other side. Continue grilling until an instant read thermometer reads 160F. (if you have sauce left over flip chicken again to thicken the coating)
  4. Place chicken on a serving platter, tent lightly with aluminum foil and let rest 5 to 10 minutes, and serve.

Adapted from Fine Cooking Magazine

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts

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soy-ginger glazed bone-In Chicken Breastspicture 1

If your looking for a really good grilling recipe for the 4th of July Holiday give this Soy-Ginger Glazed Bone-In Chicken Breasts recipe a try; it’s really good. This is a simple and quick recipe that doesn’t require a lot of prep time and cooks quickly.

I used a gas grill for this recipe, but if you use charcoal the flavors would probably be even better. (a matter of opinion I guess)

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 4 bone-in split chicken breasts
  • ½ cup salt
  • black pepper
  • 2 quarts cold water plus ⅓ cup cup water
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon fresh ginger (grated)
  • 2 garlic cloves (minced)
  • 3 tablespoons sugar
  • ¾ teaspoon corn starch
  • 2 green onions (minced)
Instructions
  1. In a large bowl dissolve salt in 2 quarts of water – place chicken in bowl, refrigerate, and let brine for 30 minutes to 1 hour. Pat chicken dry with paper toweling and season with pepper.
  2. While chicken is in brine, in a small sauce pan mix together ⅓ cup water, soy sauce, mirin, ginger, garlic, sugar, and cornstarch. Bring sauce to a boil over medium heat, reduce to simmer, and cook until sauce thickens, stir in green onions; set aside.
  3. Preheat and prepare grill on high heat.
  4. Place chicken skin side down on grill, and grill until browned, flip chicken and continue grilling until bone side is browned. Reduce heat to medium, and grill covered until chicken is 150F.
  5. Brush the soy-ginger sauce over the chicken, flipping frequently to glaze both sides. (you can use all the glaze, which I did, or you can save some for a dipping sauce)
  6. Grill until an instant read thermometer reads 160F. Place chicken on a serving platter, tent lightly with aluminum foil, and let rest 5 – 10 minutes before serving.

soy-ginger glazed bone-In Chicken Breastspicture 2

Adapted from Cooks Country Meat Book

Grilled Cheddar Cheese Sandwiches

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chicken recipe

These Grilled Cheddar Cheese Sandwiches require very little prep time and grill quickly. So if you’re in a rush, but have a strong desire to fire up the grill, this quick and simple recipe is just what you’re looking for. The chicken is pounded down, which helps decrease the cooking time. The precooked onions and mushrooms on top of the chicken, turn the chicken into a delicious creation.

The next time you need a simple and quick recipe for lunch or supper give these chicken sandwiches a try. Enjoy

Grilled Cheddar Cheese Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 1¼ pounds)
  • ½ teaspoon seasoned salt (divided)
  • ¼ teaspoon coarse black pepper
  • 1 medium sweet onion (sliced)
  • 4 ounces fresh mushrooms (quartered)
  • 1 tablespoon olive oil
  • 3 tablespoons creamy mustard mayonnaise (divided)
  • 4 - 8 slices sourdough bread (I used 2 slices per sandwich, but you can make this open face and just use one thicker slice per sandwich)
  • 4 slices sharp cheddar cheese
Instructions
  1. In a large skillet using the olive oil over medium heat cook onion and mushrooms seasoned with ¼ teaspoon seasoned salt until onion is translucent; set aside and keep warm.
  2. Pound chicken down to ¼ inch and sprinkle remaining seasoned salt on both sides.
  3. Prepare grill for medium heat and lightly oil cooking grates. Place chicken on grill, using 2 tablespoons of mustard mayonnaise; brush sauce on chicken, turning a couple of times to coat. Grill covered for 10 – 15 minutes (watch closely chicken will cook quickly at ¼ inch thickness.)
  4. Divide and spoon the onion mushroom mixture over the top of the chicken, top with cheese, close grill, and cook until cheese is melted; lightly toast bread on the grill.
  5. Spread remaining mustard sauce over 1 side of 4 pieces of bread and top bread with the chicken to form the sandwich; top with the other piece of bread if using.

chicken picture 3

 

Simple Grilled Pineapple Chicken Tenders Recipe

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pineapple chicken tenders recipe

If you’re in the mood to fire up the grill and are looking for a simple recipe these Pineapple Chicken Tenders are really good. The recipe doesn’t require many ingredients and is quick to put together. This is a mildly seasoned recipe so feel free to add to it as you see fit – I prepared the recipe as written.

Simple Grilled Pineapple Chicken Tenders Recipe
 
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Author:
Ingredients
  • 1 cup pineapple juice
  • ½ cup packed brown sugar
  • ⅓ cup light soy sauce
  • 2 pounds chicken breast tenderloins or strips (chicken tenders save some time, but it is a lot cheaper to make your own chicken strips out of boneless skinless chicken breasts)
  • Skewers
Instructions
  1. If using wood soak skewers soap them in water for at least 30 minutes, the longer the better.
  2. in a small sauce pan mix together the pineapple juice, brown sugar, and soy sauce. Cook mixture over medium heat just short of a boil; remove from heat and allow mixture to cool enough to handle. Place chicken tenders in a 1 gallon food, grade disposable bag, and pour the sauce mixture over the chicken in the bag. Refrigerate for at least 30 minutes.
  3. Preheat and prepare grill for medium high heat, and lightly oil cooking grates.
  4. Thread the chicken lengthwise through the sewers and grill for 5 minutes on each side or until juices run clear.

pineapple chicken tenders picture 2

Adapted from All Recipes

Grilled Ranchero Onion Burgers

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Grilled Ranchero Onion Burgers recipe

I was in the mood to fire up the grill and these Ranchero Onion Burgers looked pretty good. This is a simple recipe that mixes salsa and shredded cheese into the burger before it is formed into patties resulting in a good juicy burger. I didn’t toast the buns for this recipe but I think that would be a nice added touch.

If you’re looking for a grilled burger recipe that’s a little different give this one a try; they’re really good.

Grilled Ranchero Onion Burgers
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 1 pound ground round
  • ½ cup chunky salsa
  • ½ cup shredded Monterey Jack Cheese
  • 1⅓ cups French fried onions
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 4 hamburger buns
Instructions
  1. Preheat and prepare grill for medium high heat
  2. In a large bowl using your hand mix together burger, ⅔ cups French fried onions, garlic powder, salsa, cheese, and pepper; divide into 4 patties.
  3. Grill patties over oiled grate until slightly charred and no longer pink inside.
  4. Serve on buns topped with the remaining French fried onions.

Adapted from 100 best Hamburger recipes Cookbook

Smokehouse Burgers with Salsa and Horseradish Sauce

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Smokehouse Burgers with Salsa and Horseradish Sauce

Almino has turned into a disaster for many parts of the country, but here in Upper Michigan it has created a spectacular winter. This has allowed me to fire up the grill more than I normally would.

This Smokehouse Burgers with Salsa and Horseradish Sauce recipe is simple to put together, has a unique smoke flavor, and cooks quickly so you can have them on the table in less than an hour. I used Applewood chips in this recipe but you can use what you prefer, or whatever is available.

The next time you’re in the mood for grilled burgers, give this one a try, the burgers turn out moist and are really good. Enjoy

Smokehouse Burgers with Salsa and Horseradish Sauce 3

Smokehouse Burgers with Salsa and Horseradish Sauce
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredient for Burgers
  • 1 pounds 85 percent lean ground beef (I used ground chuck)
  • 3 tablespoons thick chunky salsa (I used Pace Medium - if you want to turn up the heat use hot)
  • 1 teaspoons onion powder
  • 1 teaspoons garlic powder
  • Salt and pepper
  • 4 hamburger buns
  • 2 cups wood chips (soak in water for 15 minutes)
  • Ingredients for sauce
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 garlic clove (crushed and finely minced)
  • Salt and pepper
  • Hot sauce to taste
Instructions
  1. Directions for Sauce
  2. in a small bowl mix together the mayo, sour cream, horseradish, garlic, and mustard. Add the hot sauce, salt, and pepper to taste; set aside.
  3. Directions for burgers
  4. Place wood chips on top of a piece of aluminum foil large enough to form a packet, seal, and cut slits in the top of the foil to release the smoke. Place the packet between the grate and primary burner.
  5. Preheat the grill on high heat with cover closed until wood chips are smoking; prepare the grill for cooking.
  6. While grill is heating, in a large bowl using your hands, mix together the burger, salsa, onion powder, and garlic powder until well combined. Divide mixture into 4 equal size burgers and sprinkle with salt and pepper.
  7. Place burgers on grill, close cover, (do not place any burger directly over foil packed) and grill on high heat until burgers are nicely browned and slightly charred on both sides. Turn of all heat except for the burner under the foil packet. Continue cooking the burgers with indirect heat with cover closed until done (150F.)Remove burgers from grill, tent with aluminum foil, and let rest for about 5 minutes. While burgers are resting toast cut side of buns on the grill.
  8. Serve with you choice of condiments with sauce poured over the top.

Smokehouse Burgers with Salsa and Horseradish Sauce 2

Inspired by Cooks Country

Check out How Your Food Choices Impact the Environment

by Sylvie Shirazi at Mode

Mushroom Smothered Pork Chops Recipe for Two

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mushroom smothered pork chop recipe

This is another simple recipe to feed just 2 people. It does take a little bit of time because the chops are marinated for at least 2 hours, but if you plan your meals ahead of time you can start the marinade the night before. The chops are topped with mushrooms and pepper jack cheese.
(The weather wasn’t permitting, but if I make this dish again I will do it on the grill, I think the grilled flavor would turn them into a delicious treat)

Mushroom Smothered Pork Chops Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • Chops
  • 2 boneless butterflied pork chops (about ½ inch thick – 8 ounces each)
  • ½ cup olive oil
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 3 garlic cloves (crushed and minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried basil
  • ½ teaspoon parsley flakes
  • ½ teaspoon dried rosemary (crushed)
  • Topping
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 slices pepper Jack cheese.
Instructions
  1. In a medium size bowl mix together all the ingredients for the chops until well combined to form the marinade. Place the chops into a 1 gallon food grade disposable bag and pour the marinade over the chops. Seal, and using your hands on the outside of the bag work the marinade around the chops; refrigerate and marinade for at least 2 hours or overnight. (occasionally work the bag with your hands to thoroughly coat the chops with the marinade)
  2. In a small sauce pan using the butter sauté the mushrooms until tender; salt and pepper to taste.
  3. Remove chops from marinade allowing any excess marinade to run off; discard marinade. Place chops on a broiler pan and broil 4-5 inches from the heat for 6 to 7 minutes on each side. Cook until an instant read thermometer registers 145F, remove chops from the oven, and using a slotted spoon, spoon the mushrooms onto the top of each the chops. Top the mushrooms with the cheese and return the chops to the oven. Continue to broil until cheese is melted – serve hot.

Adapted from Taste of Home Cook Book

Grilled Hamburger Sliders Recipe

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slider recipe

With football season here I thought it would be a good time to post this Grilled Burger Sliders Recipe. This is a simple recipe that doesn’t require many ingredients, and because of the size they cook quickly. You can use your choice of condiments on the burgers to make them as fancy as you would like.
Give these Grilled Hamburger Sliders a try; they’re really good.

Grilled Hamburger Sliders Recipe
 
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Author:
Recipe type: Appetiser
Serves: makes 8
Ingredients
  • 1 pound lean ground beef (I used ground chuck)
  • 9 whole wheat slider buns or dollar rolls (divided)
  • ¼ cup finely chopped onion
  • 1 egg white
  • 2 cloves garlic (minced)
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Tear 1 burger bun into pieces and process it in a food processor, or blender, to create fresh bread crumbs - Should have about ½ cup.
  2. Place the burger in a large bowl and add the bread crumbs, garlic, egg white, onion, salt, and pepper; mix thoroughly using your hands. Roll the mixture into 8 equal size balls. (Like making meatballs) and flatten each ball to ½ inch to form patties.
  3. Preheat and prepare grill over high heat, reduce heat to medium, oil grill grates, cover and grill burgers for 8 – 10 minutes on one side. Flip burgers and continue cooking to 160F.
  4. Place buns on grill cut side down and grill until lightly toasted.
  5. Serve with your choice of condiments.

Adapted from beefitswhatsfordinner.com