Grilling season is finally here. We aren't the couple that you see out on the deck in 20 degree weather bundled up in coats and hats trying to grill a steak or two. No, winter is for roasts, lasagna, hearty soups and the like at the Taylor's. That said, when warm weather rolls around we will be found more often than not grilling. Pizza, steak, pork chops, vegetables of all kinds, hot dogs, seafood, hamburgers, chicken a million different ways, you name it, it's better on the grill.
The recipe tonight is from supper last night.
No cooking here tonight Sidestreet is practicing.
BBQ Orange Pork Chops*
Five Spice Rice
Grilled Corn (leftover from Sunday, see, I am trying)
Tiny English Peas
BBQ Orange Pork Chops
4 - 1" thick pork chops
2/3 cup orange juice
1/4 cup olive oil
4 tsp. soy sauce
1 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
3/4 cup barbeque sauce ( homemade or your favorite store bought)
1/2 cup orange marmalade
salt and pepper to taste
Combine orange juice, olive oil, soy sauce, garlic and red pepper flakes in a large (1 gallon) reclosable bag. Add pork chops and marinade 30 minutes to one hour.
In a small bowl combine the barbeque sauce and orange marmalade.
Remove pork chops from the marinade and sprinkle with salt and pepper.
Spread one half barbeque sauce and orange marmalade over top of pork chops.
Grill 10 minutes (this may vary depending in your grill) and turn. spread remaining barbeque/ orange mixture over top. Continue cooking until pork chops reach 160 degrees.
So, until tomorrow...........
S~~~
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Matt and I are not much on meat and we don't have a grill, but try this. In a zip lock bag, put a quartered vidilia onion, squash, and zuchinni and snow peas and baby corn. (got the corn at Aldi's-$1. a jar.)Add black pepper,and some zesty italian salad dressing. (Optional)-add any other fresh garden veggies you want.) Let sit and marinate about 1 hour. This is pretty much a make as much as you want thing. I usually make a gallon bag full, and it is gone in 2 days. Now if you have a grill, make a bowl out of double layered tin foil. Pour all the contents of the bag in the foil bowl. Put it on the grill, cook until tender. YUM YUM
ReplyDeleteThat sounds really good.I need to try this for a cold summer lunch. I have made kabobs that are similar, but never just veggies.
ReplyDeleteThanks for sharing!
S~~~