Marinated Pork Chops with Tomatillo Herb Sauce

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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!
Author:
Recipe type: Main
Serves: 3
Ingredients
  • 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
Instructions
  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.

 

Spaghetti Squash with Brussels Sprouts, Sun Dried Tomatoes and Capers

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Spaghetti Squash with Brussels Sprouts, Sun Dried Tomatoes and Capers
 
I like to make this when I am trying to trick myself into believing I’m enjoying real spaghetti. I like to serve it with salmon.
Author:
Recipe type: side
Ingredients
  • 1 large spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 4 tablespoons sweet butter
  • 1 shallot chopped
  • 2 garlic chopped
  • 2 tablespoons capers, drained
  • 1 cup shredded Brussels sprouts
  • 3 sundried tomatoes (packed in oil) chopped
  • 4 tablespoons fresh lemon juice
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut squash in ½ lengthwise and scoop out all seeds. Rub them inside with the oil and season with salt and pepper.
  3. Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 30 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
  4. In a hot skillet, melt the butter and continue to cook until dark brown. Add the shallots and cook for 1 minutes, then add the garlic and cook till aromatic. Add the Brussels sprouts and toss in the butter and cook till a little crispy. Add the sun dried tomatoes and caper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and season with salt and pepper.
  5. In a large mixing bowl mix the squash, butter sauce, and serve.