Easy Recipe For Grilled Pork Chops and Grilled Fennel Salad

Grilled Pork Chops with Grilled Fennel and Garlic PotatoesGrilling meats and vegetables during warm weather is the best way to give your stove top and oven a rest. You do not have to be a chef to grill a great meal for yourself, family or a small intimate gathering with friend. Preparing this meal does not require much and it is quick, easy and healthy.

Cooking for the first time? The best thing you can do to ease any stress you might have is to do some prep work the night before, such as chopping vegetables, marinating meats, or just about anything the recipe requires except the actual cooking of the main dish.

My recipes contain organic ingredients. The pork chops I am using in this recipe are boneless and have been trimmed of all visible fat. You can certainly use bone in pork chops for this recipe too. Start out by making the rub for the pork chops.

Spicy Pork Chop Rub Recipe:

• 2 tablespoons Paprika or Smoked Paprika
• 1/2 tablespoon fresh ground pepper
• 1 tablespoon Chili Powder
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Red Pepper Flakes, if you like it hotter by all means kick it up a notch!

Mix the ingredients and put off to the side.

Recipe for Grilled Pork Chops

• 4 Bone in or Boneless, thick cut Pork Chops
• Olive oil for rubbing down the grill grates
• Meat thermometer

Remove any visible fat, wash and pat dry. I like to tenderize the meat and let it sit over night to enhance the flavor of the pork chop. Take a fork to each side of the pork chop and pierce it several times. Sprinkle some of the rub on both sides of the pork chop and rub the spice into the meat. Place in a covered dish or in a Ziplock bag and place in the refrigerator to sit overnight.

The next day, prepare the grill. Turn it on and wipe the grates down with olive oil. Wait about 5 to 10 minutes and place the pork chops on the grill. I use a gas grill and on medium high heat place the pork chops on direct heat and turn them over after 7 – 10 minutes. When the internal temperature reads 165 degrees the pork chops are done.

Two side dishes I prepared to go along with the pork chops were garlic potatoes and a grilled fennel.

Grilled Garlic Potato Recipe

• 1 pound red potatoes
• 1 tablespoon unsalted butter
• 3 garlic cloves, minced
• A few sprigs of fresh parsley

First, wash off the potatoes, cut into wedges and place into a foil pocket. A foil pocket is just a long piece of aluminum foil that you could completely seal. Add the garlic, butter and remove the parsley from the stem. Seal the aluminum foil and place on the grill along side the pork chops if there is room on the grill. The foil pocket is placed on indirect heat, not over the fire but off to the side. Just let the packet sit and cook and check on it periodically. Once the potatoes are soft they are ready to come off the grill. Add a little salt and pepper to the finished potatoes.

Fennel Bulb

Grilled Fennel Recipe

• Two Fennel Bulbs
• Olive Oil

Fennel is a strange looking root vegetable. The flavor is mildly sweet and crunchy. Look for fennel that is white in color, firm and absent of brown spots. Chop the greens off the top the fennel. Cut the bulbs into thick slices. Place the fennel in a bowl and drizzle olive oil over the top. Toss the fennel to coat the olive oil on all pieces. Use a vegetable grill pan and wipe it down with olive oil. Place the fennel in the grill tray and put over direct heat. You want to have grill marks on the fennel, so you will have to cook for 20 – 30 minutes. Make sure you turn the fennel over to cook on both sides. Fennel will still be slightly firm and crunchy.

I had some cherry tomatoes and parsley left over from a prior meal. I added the cooked fennel in a bowl with the tomatoes and parsley. Tossed it and it was ready to serve. You do not have to add the tomatoes, you can serve the grilled fennel as is with the rest of your meal.

This is a great, light and healthy grilled meal. You will enjoy this!

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