The Perfect Grilled Pork Chop

I wish I could take credit for this recipe, but alas I cannot. I saw this on a America's Test Kitchen show. It is so good, that it has become our favorite method of cooking pork chops.  The recipe is so easy, that you are going to think you are cooking it wrong.  Don't worry - you are not!  Pair this with roasted broccoli/bell peppers, green beans, corn or a salad and you have a meal in 1 hour or less.

Tips I learned while cooking The Perfect Pork Chop:

• Don't skip freezing your chop. This is a crucial step and actually allows the meat to withstand the grill heat longer for a juicier finished product.
• The butter, brown sugar, salt and pepper amounts depend on your taste buds. They are totally flexible.
• Always cook with a hot grill. Never put your meat on a cold grill.
• You can always soften butter in the microwave. Just nuke for 5-10 seconds at a time until softened.

Ingredients:

Bone-in Pork Chops

Butter

Brown Sugar

Salt

Pepper

Line a cookie sheet with foil. Place your defrosted pork chops on foil. Cut to 1/2 inch slices on the outside of the chop. (This will prevent the chop from cupping.) Season with salt to taste and brine. Place in freezer for 20-30 minutes. In a small bowl, combine butter, pepper and brown sugar. Mix well. Heat and clean grill.  Remove pork chops from freezer and top with 3/4 of butter mixture.  Cook on grill, 5-8 minutes on each side.  Remove from heat.  Place remaining butter mixture on cooked pork chops and tent with foil for 10 minutes before eating.

Swai with Fennel, Tomatoes, and Capers

Wow,  I didn't realize how long it had been since I posted a recipe.  I am still cooking and eating, but haven't blogged in a while. Heath and I are still "trying" to eat healthy. He has lost 20 pounds and I have lost 15 pounds.  Needless to say, I still have a way to go.  Trying to lose the most I can, because in 2 months we are going to start trying for our first baby. To say I am excited is an understatement. I can't wait!

To keep with the healthy theme, we have incorporated more fish into our diet.  I have found that frozen Swai fish is the cheapest. It is has a similar taste as catfish without the bones. It is super easy to cook and works with most fish recipes.  I have also noticed it does not make your house smell "fishy."  It is a wonderful fish to work with if you have been afraid to cook fish in the past.  Try this out and let me know what you think!

Tips I learned when cooking Swai with fennel, tomatoes, and capers:

• Don't overcook your fish.
• Olive oil is a great base coat for any topping.
• Do double duty! Roast your veggies and cook your fish on one dish and at the same time.
• Fish is great when in a pinch. Quick to defrost and super easy to season.
• Line your baking dish with foil for quick clean up.
• Use frozen brown rice for a quick dinner. It takes only 4 minutes in the microwave and serves 2-3 people.

Swai with Fennel, Tomatoes, and Capers

2 pieces of frozen swai, defrosted

1 fennel bulb, diced

1 small onion, sliced

1 can of diced tomatoes (no seasonings)

2 teaspoons of capers, drained

1 teaspoon of garlic

3 tablespoons of olive oil

cooked brown rice

salt

pepper

Directions:

In a medium saute pan, heat olive oil on medium heat.  Add fennel, onion, tomatoes, capers, garlic. Season with salt and pepper to taste.  Simmer for 10-15 minutes until reduced.  Heat oven to 400 degrees.  On cooking dish, line with foil.  Place fish on dish and lightly drizzle with olive oil. Salt and pepper to taste.  Prep asparagus. (See below)  Cook for 10-13 minutes, until flaky.  Place brown rice on plate.  Top with fish. Top fish/rice combo with fennel/tomato/caper mixture.  Add asparagus side.  Serve immediately.

Roasted Asparagus:

1 bundle of asparagus

olive oil

salt

pepper

Directions:

Wash asparagus. Cut the ends, approx. 1 inch from the bottom.  Place on foil dish with fish.  (Separate sides)  Drizzle with olive oil. Season with salt and pepper. Using hands mix well.  Cook in 400 degree oven for 10-15 minutes or until you see nice browning.