Original Post- March 3, 2011
I used the grill. HUGE accomplishment. Let me back track a little and tell you why I was banned from the grill for a while:
Before I bought the current “ultimate man grill” for Russ last Father’s Day, we had this rinky-dink little thing that was way overused. I am aware that when you turn on the gas and then add fire, it can go “poof” if you aren’t careful. I turned on the grill on our back porch (important side note- it is a screened-in porch) and Andrea began crying about something so I ran inside and tended to her for a little bit. Afterwards, I go back out onto the porch and like an idiot I am playing with the lighter. I just keep flipping the little switch over and over. Suddenly, I am about 10 foot away from the grill when this fireball erupts from my hand all the way to the grill. The neighbor’s children were looking at me like I had just blown up a bomb on the back porch. I immediately felt for my eyebrows. Andrea had come to the back door still crying. She immediately stopped and started laughing hysterically and asking eight million questions. After Russ cried from laughing upon hearing of it later (as usual, he was at school) he told me it would be a good idea if I stayed away from the grill for a while. Once he got the current grill, he said no one was allowed to use it because it was his baby. Since he spends most of his time at school nowadays, he never uses his new grill. I took it upon myself to use it…
Okay, so back to day six. We had honey grilled pork chops. After I properly lit the grill, which in itself was a triumph, I scraped it off and ran inside to finish up the marinade. I forgot to take one pack of meat out of the freezer to thaw and only had two pork chops so I ended up thawing two in the microwave (which, by the way, I had to call my grandmother for instructions on how to do this. I’m telling you, I am completely clueless when it comes to cooking.) I finally got the marinade done and it was barely enough to cover the bottom of my “shallow dish” and was so thick. I went rogue and add a little more pineapple juice. The juice made it thin enough to cover two of the pork chops and the pineapple slices. I stuck it into the fridge to marinate.
I still had the other two pork chops that I had spent time thawing out in the microwave. I admitted defeat and put store bought honey barbecue sauce on them. I didn’t have enough of the homemade marinade to cover all four pork chops, so I wasn’t too worried with it.
After the pork chops were finished marinating, I tossed them on the grill that was set at medium heat and closed the lid. I went back and checked the recipe. It said I had six to eight minutes to spare while the pork chops were grilling. I went back out a few minutes later and the stupid things were burnt on one side. My husband said that they are supposed to burn on the bone, but I needed to check on them periodically while they’re cooking. I can’t just leave them for a six to eight minutes and expect them to be beautiful. Aggravated, I yelled “Well they should write that on the stupid card.” and vow not to ask him any more questions when I’m cooking because he may end up divorcing me.
A few minutes later, I checked on the flipped pork chops again. I ended up cooking the pineapple eventually as well. I ended up only charring one pork chop and the rest turned out edible and surprisingly good. Andrea tried the pork chops with the homemade marinade and the ones covered in store bought sauce. She really enjoyed both options. Once again, this meal is “Family Approved”!
So much for only knowing how to cook five or six meals!
Honey-Grilled Pork Chops- By: Healthy Meals in Minutes
4 center-cut loin pork chops with bone (about 4 oz each), inch thick, trimmed
For the marinade:
1 can (8 oz) sliced pineapple in unsweetened juice
1/3 cup honey
1 T. prepared mustard
1 t. curry powder
1/2 t. salt
1/8 t. black pepper
1/8 t. hot pepper sauce
green onion strips for garnish (optional)
1. To prepare marinade, drain pineapple, reserving 1 tablespoon of juice. In a shallow glass dish, combine honey, mustard, reserved juice, curry powder, salt, pepper, and hot pepper sauce. Mix well. Set aside 2 tablespoons of marinade.
2. Add pork chops and pineapple to remaining marinade in dish, turning to coat. Cover dish with plastic wrap; refrigerate for 30 minutes.
3. Heat a charcoal grill until coals form white ash or preheat a gas grill to medium. Place pork chops on grill rack. Discard marinade in dish. Baste with reserved marinade. Grill 4 inches from heat until cooked through and no longer pink, about 6 to 8 minutes on each side.
4. Add pineapple slices to grill during the last 5 minutes of pork grilling. Grill, turning once, until lightly browned, about 5 minutes. Garnish with green onion strips. Serve immediately.
**Picture of my finished product.**
Calories- 414 (34% from fat)
Carbs- 33 g
Protein– 36 g
Sodium- 397 mg
Fat- 16 g
Cholesterol– 112 mg