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.


Mustard Herb Crusted Chicken Breast


Mustard Herb Crusted Chicken Breast
Cook time
Total time
I never tire of trying recipes with mustard. My husband loved this recipe and says this one everyone should definitely make. A simple and fast recipe with a lot of flavor that the whole family will love.
Recipe type: Main
Serves: 2
  • Ingredients for the crust
  • 2 slices of sourdough bread (any is fine too) crust removed
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary, chopped fine
  • ¼ c finely grated Parmesan cheese
  • Pince of salt and pepper
  • ¼ c extra virgin Olive Oil
  • 2 large Chicken breast skin removed
  • 2 heaping tablespoons of Dijon mustard
  1. Directions
  2. Preheat oven to 400
  3. In a food processor, pulse the bread until finely shredded. Add the garlic, rosemary and cheese, season with salt and pepper and pulse until combined. Add 3 Tablespoons of the oil and pulse until the crumbs are evenly moistened. Add more oil if needed. Put in bowl and set aside.
  4. In a ovenproof skillet, heat the remaining oil on high heat till shimmering. Lightly season the chicken breast with salt and pepper on both sides and add to the skillet. Cook the chicken on each side till golden about 6 mins. Remove from heat.
  5. Spread 1 tablespoon of mustard on each chicken then carefully spoon the bread crumbs on top of the mustard spread, patting them on with the spoon. Transfer the skillet to the oven and roast for about 15 minutes and the crumbs are golden and crisp. Chicken temp should reach 165.
  6. Serves 2 about 35 minutes


Grilled Chicken with Creamy Grits and Mushroom Sauce


Grilled Chicken with Creamy Grits and Mushroom Sauce
Grilled Chicken with Creamy Grits and Mushroom sauce. This dish is delish! Taking cooking classes at the “Wooden Spoon” is helping me to created meals my husband keeps asking for. I personally like to let the chicken marinate all day to help bring out the rosemary flavor.
Recipe type: Main
Serves: 4
  • For the chicken, get this going early!
  • ½ cup olive oil
  • 4 tbsp chopped garlic
  • 2 tablespoons chopped fresh rosemary
  • 4 skinless chicken breasts
  • For the sauce;
  • 2 cups beef stock or canned beef broth
  • 2 cups chickens stock or canned low –salt chicken broth
  • 5 ounces thinly sliced pancetta, cut into matchstick-size strips (about 1 cup)
  • 8 ounces fresh white button mushroom, stemmed, sliced (about 3 cups)
  • For the Creamy Grits;
  • 3 cups chicken stock or canned low-salt chicken broth
  • 1 cup whipping cream
  • 4 tbsp (1/2 stick) butter
  • 2 cups quick-cooking grits
  1. Make chicken
  2. Mix oil, garlic and rosemary in 13 x 9 dish. Sprinkle chicken with salt and pepper. Add oil to mixture; turn to coat. Cover and refrigerate chicken at least ½ hour, turning once.
  3. Bring stock, cream and butter to simmer in heavy saucepan over medium heat. Gradually, whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
  4. Sauce:
  5. Boil both stocks in heavy medium saucepan until reduce to 1 cup, about 15 minutes. Remove from heat.
  6. Cook pancetta in a 10” cast iron skillet over medium-high heat until crisp and golden about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and sauté until golden about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 15 minutes. Mix in pancetta and sage.
  7. Meanwhile prepare stovetop grill, both at medium high heat. Remove chicken from marinade. Pat dry. Grill until cooked through, Turing occasionally, about 10 minutes.
  8. Place grits on plate. Place chicken on top of grits. Spoon sauce over chicken and grits.
  9. Serves 4.