Grilled Balsamic & Herb Pork Chops

This was fantastic!  I can see this marinade being used not only on Pork but chicken or beef.  We pan-fried instead of grilling.  I used our Avocado Oil instead of the olive oil listed in the recipe.

Ingredients:

1/3 c Pomegranate Balsamic Vinegar of Modena

1/4 c olive oil

1 1/2 - 2 Tbsp Rustic Herb Seasoning

6 boneless pork loin chops (about 2 lbs)

Instructions:

1.  Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.

3.  Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

Makes 6 servings.

Serve with BBQ Coleslaw.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Grilled Green Beans & Potatoes - Side Dish

Yummy way to season veggies and potatoes.  These are our favorites.  However, you can use other veggies.  I may have substituted our Avocado Oil for the butter/olive oil.

Ingredients:

1 1/2 lbs baby red potatoes, cleaned
1/4 c butter, melted or olive oil
1/4 c water
1 pkt Grilled Veggie Dip Mix
1 lb fresh or frozen whole green beans, trimmed

Instructions:

1.  Pierce potatoes in several spots with a fork; place on a microwave safe plate.  Microwave on High 3-4 minutes or until just fork tender (do not overcook).

2.  In small bowl, combine melted butter and water.  Slowly whisk in Grilled Veggie Dip Mix.  Cut potatoes into quarters; place in a gallon freezer bag.  Add beans and butter mixture.  Seal well; toss to coat.  Let stand 15 minutes or refrigerate up to overnight.


3.  Prepare grill to medium heat.  Place a grill pan on grill.  Add vegetables to grill pan.  Grill, stirring occasionally, until browned and desired doneness, about 15 minutes.

Makes 6 servings.

Make ahead:   Prepare through step 2.  Refrigerate up to 1 day.  Continue with step 3.

Citrus Herb Marinated Steak

I'm not much of a steak eater but this was delicious.  We used the leftovers for stir fry meal later in the week.  I don't do the extra seasoning with salt & pepper as we try to eat as little sodium as possible - we stay with natural sodium.


Ingredients:

1/4 c Avocado Oil
Juice of 1 lemon
2 Tbsp Citrus Herb Seasoning
1 1/2 lbs beef flank steak or boneless beef sirloin steak, seasoned with salt and pepper

Instructions:

1.  Combine first 3 ingredients in a gallon freezer bag; add seasoned steak.  Seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove steak from marinade; discard bag with marinade.  Place steak on grill.

3. Grill, turning once, until desired doneness is reached on an instant-read food thermometer (145 degrees F for medium-rare; 160 degrees F for medium), about 16-20 minutes.


4.  Remove from grill; cover and let stand 5 minutes before slicing.  Slice steak across the grain.

Makes 6 servings.  serve with Grilled Green Beans & Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.