7/22/21 Smoked Pork Chops Meal

Ingredients:
Smoked Pork Chops
Orange Marmalade
Twice Baked Potatoes
Spring Lettuce Mix
Dressing of Choice

Directions:
Preheat grill to medium high heat.  Oil grill grate to prevent sticking.
Cut any excess fat off smoked pork chops that you don’t want.  Press twice baked potatoes down so that they are the same thickness – no more than 1 inch thick.  Loosely wrap twice baked potatoes in aluminum foil.
Place wrapped twice baked potatoes on indirect heat section of grill.
Place smoked pork chops on direct heat section on covered grill to create grill marks.  Turn chops after 4 minutes.  Spread orange marmalade on the up side of the pork chop (it will carmelize and warm the last few minutes of grilling).
Smoked pork chops have to be brought up to 145 degrees internal temp to ensure that there is no bacteria on them.  After 3 to 4 more minutes, check internal temp with meat thermometer.
Wash Spring lettuce mix – remove excess water.
Remove chops and potatoes from grill.  Plate and serve immediately with Spring lettuce mix and dressing.

Serves as many or as few as you want
From prep to table 15 to 20 minutes max

Flavorful Grilled Pork Tenderloin

Ingredients:
¾ teaspoon salt
¾ teaspoon seasoned salt
¾ teaspoon poultry seasoning
¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon chili powder
1/8 teaspoon cayenne pepper
1 package pork tenderloins (2 pack)

Directions:
Remove silver skin and excess fat. Allow to come to room temperature.
Mix seasonings; sprinkle over tenderloins. Grill, covered, over medium heat until a thermometer reads 140-143 degrees, 20-25 minutes, turning occasionally. Let stand 5 minutes before slicing.
From prep to table 30 minutes
Serves 4 to 6

2021 05 06 Recipe Picture Tenderloin

Pasta Bake with Cheesy Meat Sauce

Ingredients:
Pasta Bake with Cheesy Meat Sauce
16 oz penne, macaroni or rotini pasta, cooked to package instructions
2 eggs
¼ cup chopped fresh parsley
½ cup sour cream
1 cup grated Parmesan cheese
16 oz cottage cheese
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1 lb lean ground beef OR ground sausage, or mix the two
1 red bell pepper, diced
24 oz pasta/marinara sauce
Kosher salt to taste
Fresh ground black pepper to taste
8 oz shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F. Lightly grease 13×9 inch baking dish.
In a bowl, beat eggs, then add parsley, sour cream, parmesan cheese & cottage cheese, stir to mix evenly. Set aside.
Heat a large skillet over medium heat, add olive oil. Add garlic & onions, cook until softened & fragrant, about 1 minute. Add ground meat and cook for about 2 minutes. Add bell peppers & cook for 2-3 minutes, or until ground meat is cooked through. Remove from heat & add pasta sauce, salt & pepper. Stir until everything is combined well & set aside.
Spread a thin layer of the meat sauce mixture in the baking dish. Add half the cooked pasta in an even layer, then add half of the cottage cheese mixture, spreading it evenly across the pasta. Add half of the mozzarella cheese evenly on top. Add the remaining half of the pasta, and then add the remaining half of the cottage cheese mixture.
Pour the remaining meat sauce mixture on top and spread it into an even layer on top of the casserole. Add remaining mozzarella cheese in an even layer over top.
Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Allow casserole to cook about 5 minutes before serving.
Serves 8
From prep to table 1 hour

Chipotle Crusted Grilled Pork Tenderloin

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoon salt
4 tablespoons brown sugar
2 pork tenderloins

-Remove any unwanted fat and the silver skin from the pork
-In a large resealable bag combine all of the ingredients, except the pork
-Once all the seasonings are mixed together, place the tenderloins in the bag and shake, coating the meat evenly
-Let the tenderloins stay in the bag, on the counter, for about 10-15 minutes. As they come to room temperature they will marinade correctly
-Preheat the grill for medium high heat & lightly oil the grate
-Cook for 20 minutes, turning the meat every 5 minutes
-Remove from the grill & let rest for 5-10 minutes before slicing

Grilled Pork Loin Roast

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup pineapple juice
1/2 cup sweet & sour sauce
1/4 cup worcestershire sauce
3 tablespoons lemon juice
1 boneless pork loin roast
1/4 teaspoon pepper

-Sprinkle the roast with the pepper. Grill, covered, over indirect medium heat for 1.5-2 hours. A meat thermometer should read 145 degrees F. Let stand 10 minutes before slicing
-In a large sauce pan, combine the first 5 ingredients. Then stir in the next 4 ingredients until smooth. Bring it all to a boil, cook and stir for 2 minutes, or until thickened. Serve with the roast
*You can garnish the platter with apple slices, orange wedges, sage, or rose geramium leaves if desired
8-10 servings