Perfect Summer Pork Chops

I found this recipe for grilled pork chops in this month's Southern Living, in an advertisement by the National Pork Board.  A little bored with steaks and grilled chicken, but always looking to enjoy something grilled, I pulled it out.  I figured the National Pork Board knows what they are doing when it comes to pig preparation.  I was correct in this assumption.  I think I would be an outstanding recipe taster/tester for the National Pork Board, by the way.  Pig is one of my favorite foods- a road trip game in college was me naming types of pork products, Bubba Gump style.  I can go for days just on types of sausages.  Then when I get into cured meats?  I could take you from Athens to Montgomery right there.

Anyway, grab a whole bunch of basil out of your garden (or your Kroger), and make these delicious and nutritious pork chops.  You can get free range organic bone-in pork chops for about a quarter of the price of steak, and they feel just as fancy.

So the recipe (from here)-

4 pork chops, bone-in, sliced about 3/4 inch thick
1 cup basil, packed tight
2 cloves garlic peeled
2 tablespoon fresh lemon juice
2 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

With the machine running, drop garlic through the feed tube of the food processor to mince.  Stop, add fresh basil, and process until chopped.  Add lemon juice, oil salt and pepper. and process to make thin wet rub.  Coat both sides of the pork chops with basil mixture and let stand 15-30 minutes.

Prepare a medium hot fire in the grill.  Brush grate clean and oil the grate.  Grill chops over direct heat, turning once, 5-6 minutes per side, followed by a three minute rest.

These pork chops are excellent example of nap time cookery.  While Miss Priss was taking her early evening cat-nap (or chilling out on a quilt on the kitchen floor), I prepared the garlic rub, marinated the chops, cut up the zucchini and squash and put together a baked mac and cheese.  This sounds impressive, but the sink was filled to the brim with dirty dishes, and it only took me about 25 minutes.

Hubs took care of the mac and cheese going into the oven, and grilling the chops, while I bathed and fed Miss Priss.  After putting her in bed, we sautéed the squash, and sat down to a fresh and healthy supper.

The Most Perfect Dinner Party Dish

If you have ever eaten Chicken Marbella from the Silver Palate Cookbook, you are likely nodding your head in agreement when I say that it is the most ideal dinner party dish.  Now, you may look at the recipe and sneer in disgust.  Prunes?  With capers and olives?  Brown sugar?  Fear not.  It works to salty/sour/sweet perfection.

Pretend you are a boho Spanish hostess in the manner of the Barefoot Contessa (movie, not Ina Garten), and serve with aplomb.

The lovely thing is, Chicken Marbella is so easy, and requires so little last minute preparation, that you will have time to beautify yourself and your home to Ava Gardner like proportions by the time your guests arrive.  Then you can twinkle merrily to the oven, pull out your fragrant dish, serve over some couscous, and let the compliments wash over you.

• 1 (12-ounce) package pitted, bite-size dried plums


• 1 (3.5-ounce) jar capers

• 1 (0.5-ounce) bottle dried oregano

• 6 bay leaves

• 1 garlic bulb, minced (about 1 tablespoon)

• 1 cup pimento-stuffed olives

• 1/2 cup red wine vinegar

• 1/2 cup olive oil

• 1 tablespoon coarse sea salt

• 2 teaspoons pepper

• 6 pounds chicken boneless breasts and thighs
• 1 cup brown sugar

• 1 cup dry white wine

• 1/4 cup fresh parsley, chopped

Preparation

1. Combine first 10 ingredients in a large zip-top freezer bag or a large bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.

2. Arrange chicken in a single layer in one or two 13- x 9-inch baking pan(s). Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine around pieces.

3. Bake at 350° for  45 minutes, basting frequently. (The original recipe calls for 50 minutes to an hour, but uses bone-in chicken).  Sprinkle the parsley on top.

I like to shred the chicken into bite size pieces.  This is excellent with couscous, rice, or even angel hair pasta dressed with Italian parsley and olive oil.  Serve with good French bread and a simply dressed crisp green salad.

NOTE- I just realized while googling this recipe that I have featured the recipe on the blog before-  check it out.

Musings

• Dell Harper helped me in the kitchen today.  It was really cute.  Then I dropped a jar of artichokes on top of her.  It glanced off her forehead.  I threw it to the ground, scooped her up in my arms and bawled more than she did.  Mama tried not to laugh as I worried about whether I should take my smiling baby to the emergency room.
• I'm right proud of myself for managing to convince to put away laundry and do dishes before watching Mad Men.  It's amazing what listening to a trashy novel on my iPod will make palatable.
• The day lilies are so beautiful right now.  My yard and my parents' have yellow, but the orange are my favorite.  
• Speaking of orange, I have been craving a frosted orange from the Varsity like no other lately.  Maybe a trip to Atlanta is in order?
• I made the Piperade Pie for my family on Saturday night.  It was good, but not as good as previous times.  Why?  I'm not exactly sure, but probably due to the fact that I was rushing and distracted while cooking.  This resulted in forgetting to bake the crust before addding the filling, and improperly tempered eggs.  Moral of the story?  There are no bad cooks, just ones who aren't paying attention.

• Did y'all enjoy this beautiful cool weather this weekend?  Miss Priss and I took a few walks and hit the pool with all of her buddies today.