A beautiful fall dish that steps up to the Fall Challenge. Today’s recipe is a classic favorite: pork chops and apples. This is one of my favorite midweek dishes. It’s low maintenance, cooks up under 30 minutes, and offers a juicy meat with tangy undertones. The addition of herbs gives it a savory thrill on the side.
Tailgating this weekend? Try these root beer marinated pork chops. This dish is perfect for tailgating because of how easy it is to bring along with you. Make the marinade the night before soaking the meat overnight. Throw the container in an iced down cooler and grill fresh at the tailgate party. The smell of these will have other tailgaters stopping by to say hi just to inhale the smells. Grill seasoned onions and black pepper bacon with the meat and you have a beautiful and tasty sandwich. Yum!
Today’s menu is a perfect thick cut pork chop nestled next to a high-fiber butter bean side dish that offers up strong fennel flavors complimented by a garlicky kick. Stir in a few sweet pea greens to add a bit of color.
This is the third and final recipe in the pulled pork series and perhaps the way nature intended it to be served: grilled with loads of sharp cheddar cheese, topped with creamy mac-n-cheese, add some habanero hot sauce for some bang. Life is good!
Recipe Two in the pulled pork series. A sweet barbecue pork served in a flour tortilla with Pico de Gallo and Mango-Jicama coleslaw. The sweet tangy barbecue sauce in the meat blends into the sweetness of the coleslaw for a unique and fresh taste that will have you walking away wondering when you can come back for more!
Recipe One in the pulled pork series. It serves the sweet barbeque pork on a wonderful scallion-hoecake and is topped with a wasabi coleslaw. The corn in the cake enhances the sweet meat and the sweet barbeque sauce mellows the wasabi heat for a delicious blend of goodness.