Friday, March 6, 2009

Grilled Pork Chops with Tomatillo and Green Apple Sauce

Hooray for Friday! This weekend is the big move, and on Sunday I will be making this fantastic pork chop recipe in my new home:) I'm glad the move will be over and done with, I just really home that this great weather we have had for the last two days holds out until I'm done moving.
Wish me luck foodies...have a great weekend!

Creole Veal Chop Recipe From Lobster Gram
For pork chops

  • 3 tablespoons ground coriander
  • 3 tablespoons ground cumin
  • 2 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons black pepper
  • 3 tablespoons olive oil
  • 4 (2-inch-thick) pork chops (each about 1 lb)
For tomatillo and green apple sauce
  • 1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
  • 2 Granny Smith apples
  • 1/2 cup loosely packed fresh cilantro sprigs
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/4 cup apple juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon mild honey
  • 1 teaspoon minced canned chipotle chiles in adobo
Recipe Directions
Marinate chops:
Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
Make sauce:
Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes. While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples. Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
Serve pork: Cut pork away from bone, then thinly slice and serve with sauce.
Source: Apple Pork Chops

Wednesday, March 4, 2009

Super Easy Salmon Bake- I miss my kitchen!

I am moving this weekend, so anything I can possibly still cook at home has to be fast and easy. I can't wait to get resettled and unpacked again, I can't seem to find anything. Unavoidable I guess. Tonight I have decided I am going to cook, and I'm going to make this super easy salmon recipe. It's fresh, fast, easy and healthy. Enjoy foodies! Wish me luck with the move!


  • 1 pound salmon fillet, halved
  • 1 small tomato, chopped
  • 5 green onions, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Preheat oven to 350 degrees F. Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper. Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.