Cuban-Style Pork Chops Recipe

Cuban-Style Pork Chops Recipe
1 tablespoon Dijon mustard
1 tablespoon lime juice
1 teaspoon adobo seasoning
4 boneless pork loin chops (4 ounces each)
4 slices deli ham (about 3 ounces)
4 slices Swiss cheese
2 tablespoons chopped fresh cilantro

Optional ingredients: mayonnaise, additional Dijon mustard and thinly sliced dill pickles

Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours.

Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°.

Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles. Yield: 4 servings

Tonight, I’m serving with home-baked potato chips, Lima beans with bacon pieces, garden salad and fresh fruit compote.

Filet Mignon With Blueberry-Bourbon Barbecue Sauce

Filet Mignon With Blueberry-Bourbon Barbecue Sauce

1 1/2 teaspoons canola oil

1/2 small red onion, chopped

2 cloves garlic, chopped

1 jalapeño pepper, seeded and chopped

1/4 cup bourbon

1 cup fresh or frozen (not thawed) blueberries

1/4 cup ketchup

3 tablespoons cider vinegar

1 tablespoon brown sugar

1 1/2 teaspoons molasses

Pinch of, ground allspice

1 tablespoon chopped fresh thyme

1 tablespoon extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon coarsely ground pepper

1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

Preheat grill to high.

Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

Tonight; I’m plating up with broccoli & carrot fir-fried with a little garlic & ginger, French Fries, Garden Salad and fresh fruit compote.

Grilled BBQ Bacon wrapped Shrimp Kabobs

Grilled BBQ Bacon wrapped Shrimp Kabobs

25-30 large shrimp
8 slices bacon
1 Vidalia onion
16 ounces of medium size mushrooms
2 green bell peppers
2 red bell peppers
barbecue sauce (your favorite kind)

Cut up the onion and peppers in large chunks approximately 1 inch squares or a little larger.

Cut the bacon slices into thirds and slightly cook the bacon until it is softened but not crispy. (this could be done in the microwave)

Wrap the shrimp in the bacon slices and assemble the Kabobs on the metal skewers starting with bacon wrapped shrimp, a chunk of red pepper, onion, mushroom cap, and green pepper then another bacon wrapped shrimp fill the skewer.

Place the Skewers on a preheated grill with slightly greased foil.

As you are cooking the skewers, baste with the BBQ sauce on each side for approximately 7 to 10 minutes.

Tonight, I’m serving over orzo rice with garden salad and fresh fruit compote.

Grilled Marinated Pork Steaks Recipe

Grilled Marinated Pork Steaks Recipe
MARINADE:
1/2 can Sprite
1/2 can Coke
1 cup apple juice
1/3 cup salt
SEASONING:
Salt and pepper
Seasoning salt
Steak seasoning
Pork steaks – 4 to 6 steaks
Barbecue sauce – favorite brand

Directions
Mix the marinade ingredients together.
Place the pork steaks into a sealable bag and pour marinade over them. If you need more liquid, fill in with apple juice or water.
Seal tightly and place the bag in a pan to catch any leakage.
Place in the refrigerator and allow to marinate for at least 30 minutes. They can be marinated overnight if desired.
Remove from the bag and rinse under cold water. Pat the steaks dry with a paper towel.
Sprinkle the steaks with the seasoning and then place on the grill, which should be preheated to medium-high.
Dab the steaks with barbecue sauce and cook approximately 10 minutes per side. If desired, baste a couple of times throughout the grilling time.
When the steaks are done remove them from the grill and allow to stand for 5 to 10 minutes before serving.
Tonight; I’m serving with shelled and lightly salted Edamame, garden salad, multi-grain artisan bread and fresh fruit compote

Chicken & Asparagus with Melted Gruyere

Chicken & Asparagus with Melted Gruyere

  • 8 ounces asparagus, trimmed and cut into 1-inch pieces
  • 2/3 cup reduced-sodium chicken broth
  • 2 teaspoons plus 1/4 cup all-purpose flour, divided
  • 4 boneless, skinless chicken breasts or thighs, (1 1/4 pounds), trimmed
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 1 shallot, thinly sliced
  • 1/2 cup white wine
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  • 2 teaspoons lemon juice
  • 2/3 cup Gruyere cheese, shredded

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Tonight I’m serving over Jasmine rice, with a garden salad and fresh fruit compote.