I don't know about you guys, but I keep two grill pans handy for times like these.
One skillet and one reversible pan. (One side for pancakes!) They create the same beautiful grill marks as the outdoor BBQ grill does and with proper heating and seasonings they can replicate that delicious outdoor flavor. I know, my skillet is not cast iron, but I am looking for one and as soon as I find one (affordable) I WILL purchase it.
For now, we made delicious marinated porkchops that I used a dry rub on after the chops had marinated for about 4 hours. The taste was amazing. Take a look.
I served a Macaroni Salad with the chops and dinner was completed with some fresh fruit.
Throw in a few Dos Equis Beers and some non-alcoholic Sangria and you have yourself a delightful BBQ, despite the weather. Enjoy your weekend.
SPICY MARINATED PORK CHOPS
1 c. vegetable juice cocktail
3 tbsp. finely chopped onion
3 tbsp. finely chopped green pepper (I used jalapeno peppers)
3 tbsp. lemon juice
2 tbsp. low-calorie Italian salad dressing mix
2 tbsp. Worcestershire sauce
Few drops bottled hot pepper sauce
4 pork loin chops (bone-in), cut 1/2 inch thick and fat trimmed
For marinade: In plastic bag, combine all ingredients, except chops; add chops. Close bag securely; place in an 8 x 8 x 2 inch baking dish. Refrigerate 8 hours or overnight. Drain (I stopped here. After I drained the chops of the marinade, I let them sit for a couple of minutes then proceeded to apply the dry rub.)
Reserve marinade. Place chops on unheated rack in broiler pan. Broil chops 3 to 4 inches from heat 6 minutes on each side or until done. Heat marinade and serve with chops. Makes 4 servings.
Spicy Pork Chops
(This is the dry rub I used on the porkchops)
Spice these pork chops up by adding more chili powder, or perhaps some cayenne to the rub. Remember to grill them hot and fast.
1 tablespoon brown sugar
1 1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
Mix dry ingredients together. Thoroughly rub spice mixture over the entire surface of each pork chop. Let stand at room temperature for 30 minutes. Preheat grill. Grill for 8 to 10 minutes over a medium fire. Turn once.
4 cups cooked elbow macaroni, cooled
1/2 cup grated carrots
2 stalks finely chopped celery
1/2 medium onion, finely chopped
1 large jalapeno, finely minced
2 heaping tablespoons pimento peppers, chopped
1 cup mayonnaise
2 tablespoons mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup vinegar
1/2 cup white sugar
4 hard cooked eggs and paprika, if desired
Mix mayonnaise, mustard, salt, pepper, vinegar and sugar in a large serving bowl. Set aside.
Add chopped and minced vegetables into your macaroni. Add to prepared sauce in serving bowl. Fold ingredients together. Layer sliced hard cooked eggs on top and sprinkle with a little sea salt and paprika if desired. This is mighty tasty!
Come look at the Smiley Face M & M Cake Lily made for Bob for Fathers Day. It's cute!
It's scary when you start making the same noises as your coffee maker!