Pictures I had promised and a recipe for the weekend

It feels like I have not had the chance to post in forever! My blog was locked by blogger for the last few days because it was mistaken for a spam blog...what a self esteem booster haha. And I also forgot to post the pictures from Dan's of the Steak and Crab cakes we enjoyed...so here they are! Sorry they are so late ;)
I hope everyone had an awesome Memorial Day weekend. I spent a lot of time in my back yard reading and grilling. We got a little rain Monday, but not enough to drive everyone inside.
It's supposed to be a nice weekend this week and I plan on grilling some more. I have a great drunken grilled pork chop recipe I have been wanting to try out, and I think this weekend will be perfect for it. I plan on making that, and this awesome oven fries recipe I got from the Purple Foodie. I made them last night with a left over prime burger from the weekend and I just fell in love with them. So I'm going to make them for some friends and family over the weekend and see how they dig it.
Monday here in the office we are going to be preparing a few new cuts of steak and I will be front and center to ensure I get every juicy detail of them...(no pun intended lol....I'm lame)
I believe they are Orange Bourbon and Tuscan Marinated Flat Iron Steaks. I'm interested in how this is going to turn out!
Well foodies, lots to do now, but I'm really looking forward to posting the Drunken Pork Chop video and Flank Steak footage Monday. See you all then!

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!

Ingredients
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

Grilled Pork Chops with Tomato Peach Relish

This is a wonderful pork chop recipe that's great for tailgating, or fall outdoor grilling! It may seem that the peach & tomato might not go well together, but believe me they do!


Ingredients

• 2 large garlic cloves
  
• 1 tablespoon extra-virgin olive oil
  
• 3 tablespoons plus 1 teaspoon fresh lime juice, divided
  
• 4 (3/4- to 1-inch-thick) bone-in pork chops (2 1/4 pound)
  
• 1 large peach or nectarine
  
• 1 teaspoon sugar
  
• 1 pint grape or cherry tomatoes (10 ounces), quartered
  
• 2 scallions, finely chopped
  
• 1 tablespoon finely chopped fresh jalapeno Chile
  
• 1/4 cup chopped basil
  
• 2 tablespoons chopped mint
  
• 2 tablespoons red-wine vinegar
  
• 1 tablespoon chili powder
  
• Accompaniment: lime wedges

Recipe Directions:
Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice. Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour. Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes. Stir in tomatoes, scallions, Chile, herbs, and vinegar. Let stand while grilling pork. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total). Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes. Serve chops with relish.
Source:Grilled Pork Chops with Tomato Peach Relish