Marinated Pork Chops with Tomatillo Herb Sauce


Marinated Pork Chops with Tomatillo Herb Sauce
Prep time
Cook time
Total time
I like to use nice thick chops for this recipe and let them marinate for at least 3 hours. The citrus tones with the herb sauce are a wonderful combination. Grilling is a must!
Recipe type: Main
Serves: 3
  • Ingredients for Marinade
  • ¼ c Olive Oil plus 2 tablespoons
  • Zest of one lemon and juice of 2
  • 1 heaping tablespoon of chopped fresh rosemary
  • 4 garlic cloves, minced
  • Healthy pinch of ground pepper
  • 2 or 3 thick Pork Chops
  • Ingredients for Tomatillo herb sauce
  • 1 tablespoon drained capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 c flat leaf parsley
  • ½ c basil leaves
  • ½ c mint leaves
  • 1 large fresh Tomatillo, rough chop
  • Salt to taste
  1. In a large bowl, whisk the olive oil with the lemon zest and juice, rosemary and 1 of the garlic cloves minced, season with salt and pepper. Add the pork chops and turn to coat. Let sit at room temperature for at least 2 hours, turning every 30 minutes.
  2. In a food processor, pulse the garlic, capers, mustard and vinegar to combine. Add the parsley, basil and mint and pulse to chop. Add the remaining 2 tablespoons of olive oil and pulse jus to combine. Transfer the sauce to a bowl and season with salt and pepper. Light your grill!
  3. Remove the pork from the marinade and lighting season with salt and pepper. Grill over high heat and turn only once, just until cooked. About 4 minutes per side. A perfect thick pork chop temp should reach 145.


Pesto Chicken with Whole Wheat noodles

Pesto Chicken with Whole Wheat noodles
Who doesn't love Pesto? This is a fast easy recipe that will please everyone.
Recipe type: Main
  • For the Pesto
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup freshly grated Parmesan cheese
  • Whole wheat noodles of your choice
  • 2 large boneless/skinless chicken breasts
  • ¼ cup freshly grated parmesan cheese
  • 4 lemon slices
  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  2. Preheat oven to 400 degrees. In a small baking dish, lightly spray with cooking spray and lay the chicken breast inside the pan, lightly salt and pepper the chicken on both sides. Spread some pesto on one side of the chicken and sprinkle with parmesan cheese. Lay two slices of lemon on top of each chicken breast. Cover dish with aluminum foil and bake for 35 minutes. Less time if using small breasts. When finished, remove the lemon slices and discard.
  3. Meanwhile, in a large pot, bring water to boil and cook the noodles as directed. Drain and toss the noodles with left over Pesto.
  4. Slice the chicken in strips and place on top of the pesto noodles.


Thai Basil Chicken Thighs


Thai Basil Chicken Thighs
Thai Basil Chicken Thighs This dish has little ingredients and huge flavor. So very easy to make! My husband made me make another batch of this dish after he ate the first one. This is now one of our favorite meals for anytime!
Recipe type: main
  • 2 tablespoons peanut oil
  • 8 fresh jalapenos seeded and minced. If you want more spicy, leave the seeds in half the jalapenos.
  • 1 can of coconut milk
  • 3 tablespoons fish sauce
  • ¼ cup fresh basil leaves, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 6 small chicken thighs
  • 2 cups finely shredded Napa Cabbage
  1. Directions:
  2. In a large skillet or dutch oven, heat the oil over moderate heat until shimmering. Add the jalapenos and sauté, stirring for 3 minutes.
  3. Add the coconut milk, increase the heat to high and boil until the sauce is slightly thickened, about 2 minutes. Reduce the heat to moderate. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 15 to 20 minutes. Stir in the fish sauce, basil and cilantro.
  4. Serve over a bed of the cabbage on a large platter, cover with the sauce.