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.

 

Vietnamese Chicken Meatballs in Lettuce Wraps

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Vietnamese Chicken Meatballs in Lettuce Wraps
 
Found this recipe in my cookbook by Food & Wine. My husband devoured 12 of them! So delicious and fairly easy to make. Using chicken thighs are a must for this recipe.
Author:
Recipe type: Main
Ingredients
  • 1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1½-inch pieces
  • 3 tablespoons Asian fish sauce
  • 3 small shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 stalk of fresh lemongrass, tender white inner bulb only, minced
  • 3 tablespoons chopped cilantro, plus ⅓ cup leaves for serving
  • 1 tablespoon finely chopped mint, plus ⅓ cup leaves for serving
  • 1½ teaspoons cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup granulated sugar
  • 1 head Boston or red leaf lettuce, leaves separated
  • 1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
  • 1 small red onion, halved and sliced
  • 2 avacados sliced
  • Asian chili sauce, for serving
Instructions
  1. Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
  2. Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. (you don’t have to use sugar, great without it too) Using slightly moistened hands, roll the chicken mixture into 1½-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
  3. Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber, avacado and onion. Transfer the meatballs to the platter and serve with chili sauce.