Delish Crack Pork Chops

Recipe by Lauren Miyashiro for Delish

Photo by Delish

Yield: 4

Ingredients:

• 1 Tbsp. olive oil
• 1 lb. boneless pork chops (about 1/2″ thick)
• kosher salt
• freshly ground black pepper
• 1 c. barbecue sauce
• 1/2 c. brown sugar
• juice of 2 limes
• 1 tsp. garlic powder

 

Directions:

1. In a large skillet over medium heat, warm the olive oil.  Season both sides of pork chops with salt and pepper.  Add pork chops to the skillet in a single layer and cook until golden on both sides, 2 to 3 minutes per side.
2. Meanwhile, make the “Crack Sauce”: In a medium bowl, whisk together barbecue sauce, brown sugar, lime juice and garlic powder.
3. When the pork chops are golden, add the” Crack Sauce” to the pan.  Bring sauce to a boil.  Reduce heat to medium, cover the skillet with a tight-fitting lid and simmer until the pork is cooked through, about 4 to 5 minutes more.
4. Garnish with parsley.  Serve immediately.

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Grilled Hawaiian Burger

Yield: 8 Servings

Photo by BHG.com

Ingredients:

• 2 1/2 pounds lean ground beef
• 1 cup crumbled blue cheese (4 ounces)
• 1 cup finely chopped onion
• 1-8 ounce can crushed pineapple, drained
• 1/2 cup diced ham
• 1-2.8 ounce package cooked bacon pieces
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 8 slices sharp cheddar cheese
• 8 hamburger buns or plain bagel thins
• Leaf lettuce (optional)
• 2 medium tomatoes, sliced (optional)
• 1 medium sweet onion, sliced (optional)

 

Directions:

1. In a very large bowl combine beef, blue cheese, onion, pineapple, ham, bacon pieces, pepper, and garlic powder; mix well. Shape meat mixture into eight 1-inch-thick patties.
2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, covered, for 12 to 14 minutes or until done (160 degrees F to 165 degrees F), turning once halfway through grilling.
3. Top burgers with cheddar cheese. Continue to grill, covered, for 2 minutes more or until cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.)
4. Serve burgers on buns. If desired, top with lettuce, tomato, and onion.

Nutrition Facts (Hawaiian Burger)
Per serving: 596 kcal cal., 32 g fat (15 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 137 mg chol., 951 mg sodium, 27 g carb., 2 g fiber, 6 g sugar, 46 g pro. Percent Daily Values are based on a 2,000 calorie diet

 

Quick Grilled Barbecued Beans recipe

Yield: 5 servings

“A simple, classic recipe, but cooking it on the grill introduces a subtle flavor. This dish features a nice blend of beans and preparation time is minimal.” —Millie Vickery, Lena, Illinois
Photo – Taste of Home©

Ingredients:

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) pork and beans
• 1/2 cup barbecue sauce
• 2 tablespoons brown sugar
• 2 teaspoons prepared mustard

 

Directions:

1. In an ungreased 8-in. x 8-in. disposable foil pan, combine all ingredients.
2. Grill, covered, over medium heat for 15-20 minutes or until heated through, stirring occasionally.

 

Originally published as Barbecued Beans in Reminisce© June/July 2010, p42

Grilled Buttermilk Chicken recipe

Yield: 8 Servings

Photo by Real Simple.com/Con Poulos

Ingredients:

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken pieces

Directions:

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Grilled Corn with Cheese and Lime

Yield: 8 Servings

Photo by Taste of Home©

Ingredients:

• 8 ears corn, shucked
• 1 tablespoon olive oil
• kosher salt
• 1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 limes, cut into wedges

Directions:

1. Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
2. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Potluck Spare Ribs Recipe

Photo by Taste of Home©

Yield: 12 Servings

Ingredients: 

• 6 pounds pork spareribs
• 1-1/2 cups ketchup
• 3/4 cup packed brown sugar
• 1/2 cup white vinegar
• 1/2 cup honey
• 1/3 cup soy sauce
• 1-1/2 teaspoons ground ginger
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

 

Directions: 

1. Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender.
2. Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.

 

Nutritional Facts
1 serving (1 each) equals 551 calories, 32 g fat (12 g saturated fat), 128 mg cholesterol, 1,065 mg sodium, 34 g carbohydrate, trace fiber, 32 g protein.

 

Originally published as Potluck Spareribs in Taste of Home April/May 1996, p37