Hoppin' Habanero and Honey Pork Chops
4 Boneless pork chops, 1" thick
1 Can(12 ounces) beer
3 Tbs Honey
1 Tbs Hot habanero pepper sauce
1 Clove garlic, minced
1 Bay leaf
For marinade, in a small saucepan combine beer, honey, pepper sauce, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove and discard bay leaf. Place chops in a 1 gallon self-sealing plastic bag; pour mariade over chops, seal bag and refrigrate for 2 hours. Drain chops, discarding marinade. Place chops an a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 4-6 minutes. Turn chops and grill chops for 4-6 minutes more or until chops are just done.
Nutrient Amount Per Serving
Saturated Fat 2gms
Grilled Chimichurri Pork Roast
|3lb Boneless pork roast||1 Tsp Dried oregano|
|1 Cup Coarlsey chopped parsley||1 Tsp Crushed red pepper|
|1/4 Cup Chopped onion||1 Tsp Salt|
|6 Garlic cloves, coarsley chopped||1/2 Tsp Black pepper|
|1/4 Cup Lemon juice||Lemon slices, for garnish|
|1/4 Cup Olive oil||Lime slices, for garnish|
Place pork Roast in self-sealing plastic bag. In food processor, place parsley, onion, and garlic and pulse until minced. Add remaining ingredients, except garnish, and process to blend. Coat pork in plastic bag with this mixture. Seal bag and refrigerate overnight.
Prepare meduim-hot fire in grill. Remove pork from marinade(discard marinade) and place pork roast over drip pan on grill over indirect heat. Close grill cover and cook until internal temperature on a meat thermometer reads 150°F., about 45 minutes to an hour (about 20 minutes/lb). Remove pork from heat; let rest until temperature reaches 160°F, about 10 minutes, before slicing.
Garnish with lemon and lime slices.
Nutrients Per Serving
Saturated Fat 0gms
Bacon and Egg Hash
|1/2 Pound(s) Slab Bacon, Cut Into 1/2" Cubes|
|1 Onion, Coarsley Chopped|
|1 Red Bell Pepper, Coarsley Chopped|
|1/2 Recipe Foil-Baked New Potatoes|
|4 Large Eggs|
Make the Hash: Cook the bacon in a large skillet over medium-high heat until browned and crisp. Remove the bacon and set aside. Discard all but 2 tablespoons of the bacon fat, add the onions and peppers to the pan, and saute for 3 minutes.
Add the potatoes and bacon and cook until potatoes are heated through--about 5 minutes. Lower heat to medium low and gently crack the eggs onto the surface of the hash. Cover the pan and cook until the eggs are set--about 5 minutes. Serve immediately.
Nutrients Per Serving
Total Fat 19.2g
Saturated Fat --
Total Carbohydrate 25.3g
Dietary Fiber 3.8g