I wanted to make a nice vegetarian meal, so I made roasted broccoli steaks with pecorino and lemon, topped with sliced almonds inspired by a recipe I saw on A Beautiful Plate. The recipe is a snap to make, but tastes fairly fancy. I loved the lemony, crispy, charred bits of the broccoli with the salty cheese and crunchy almonds. This easy broccoli steak recipe was delicious and paired nicely with garlic rice, roasted tomatoes, and a steamed artichoke.

Roasted Broccoli Steaks with Pecorino and Lemon

Ingredients:

• 1lb. broccoli crowns,
• 2 tbsp olive oil, or more if needed
•  Sea salt and freshly cracked black pepper, to taste
• Pinch of dried red pepper flakes, to taste
• Garlic powder, to taste

Serving:

• Fresh lemon juice and lemon zest
• Pecorino cheese, grated, to taste
• Raw sliced almonds, to taste

 How to Make Roasted Broccoli Steaks with Pecorino and Lemon:

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Trim any tough ends of the broccoli crowns, leaving roughly 2 inches of the stalk attached. Slice the broccoli into ½-inch-thick steaks.  Side Note: Reserve any fallen & excess florets for another use, such as broccoli cheese soup. 

Drizzle the oil on both sides of the broccoli steaks. Season both sides with sea salt, freshly cracked black pepper, crushed red pepper flakes, and garlic powder to taste, and place in a single layer on the prepared baking sheet.

Roast for 10 minutes.

Carefully flip the steaks over and roast for another 10-13 minutes, or until fork-tender and lightly charred.

Remove from the oven and top each steak with fresh lemon juice. Top with pecorino chees and almonds.

Serve and enjoy.

Print

Roasted Broccoli Steaks with Pecorino and Lemon

Course Main, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 lb. broccoli crowns
• 2 tbsp olive oil or more if needed
• Sea salt and freshly cracked black pepper to taste
• Pinch of dried red pepper flakes to taste
• Garlic powder to taste

Serving:

• Fresh lemon juice and lemon zest
• Pecorino cheese grated, to taste
• Raw sliced almonds to taste

Instructions

• Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Trim any tough ends of the broccoli crowns, leaving roughly 2 inches of the stalk attached. Slice the broccoli into ½-inch-thick steaks.  Side Note: Reserve any fallen & excess florets for another use, such as broccoli cheese soup.
• Drizzle the oil on both sides of the broccoli steaks. Season both sides with sea salt, freshly cracked black pepper, crushed red pepper flakes, and garlic powder to taste, and place in a single layer on the prepared baking sheet.
• Roast for 10 minutes.
• Carefully flip the steaks over and roast for another 10-13 minutes, or until fork-tender and lightly charred.
• Remove from the oven and top each steak with fresh lemon juice. Top with pecorino chees and almonds.
• Serve and enjoy.

I’ve seen a few video reels of Mexican abuelas making authentic arroz rojo (Mexican rice), and after seeing several variations, I decided to try to prepare arroz rojo myself. The first time I made it, I served the rice with pork carnitas and black beans with poblano. This time I served it alongside a chile relleno casserole and spicy pinto beans. We all love this easy Mexican rice recipe, especially my daughter!

Arroz Rojo (Mexican Rice)

Ingredients:

• 2 small Roma tomatoes, cored & halved
• ¼ small white onion
• 2 cloves of garlic
• 1½ tsp chicken bouillon granules (caldo de pollo)
• 1½ tsp tomato bouillon granules (caldo de tomate)
• ¼ tsp dried cumin
• ¼ tsp dried coriander
• Sea salt and freshly cracked black pepper, to taste
• ½ cup of water, plus more as needed
• 1 tbsp avocado oil (or butter)
• 1 cup long-grain rice
• ½-1 jalapeño; if using a whole pepper, cut a slit down the middle lengthwise
• Large sprig of cilantro

How to Make Arroz Rojo (Mexican Rice):

Blend the Roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon, cumin, coriander, sea salt, freshly cracked black pepper to taste, and water in a blender. Blend until smooth. Taste and re-season as needed.

Pour the mixture through a fine-mesh sieve into a large measuring cup. Once drained, add enough water to the measuring cup to make two cups of liquid.  Side Note: My rice uses 2 cups of liquid to 1 cup of rice. Check your rice instructions, and make sure to use the correct liquid ratio. 

Heat the oil or butter in a large saucepan over medium-high heat. Add the rice and cook, stirring frequently, for 2-3 minutes, coating the rice in the oil.

Add the two cups of liquid to the saucepan and bring to a boil over high heat, then reduce the heat to medium-low.

Stir one more time and top with cilantro and jalapeño.

Cover and let cook UNDISTURBED for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit UNDISTURBED for 5 minutes.

Carefully remove the lid, discard the cilantro and jalapeño. Fluff the rice with a fork.

Serve and enjoy.

Print

Arroz Rojo (Mexican Rice)

Course Sides

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Resting Time: 5 minutes minutes

Total Time 38 minutes minutes

Servings 6 +/-

Author Pam - For the Love of Cooking

Equipment

• Blender
• Fine Mesh Sieve
• Large Saucepan with Lid

Ingredients

• 2 small Roma tomatoes cored & halved
• ¼ small white onion
• 2 cloves of garlic
• 1½ tsp chicken bouillon granules caldo de pollo
• 1½ tsp tomato bouillon granules caldo de tomate
• ¼ tsp dried cumin
• ¼ tsp dried coriander
• Sea salt and freshly cracked black pepper to taste
• ½ cup of water plus more as needed
• 1 tbsp avocado oil or butter
• 1 cup long-grain rice
• ½-1 jalapeño; if using a whole pepper cut a slit down the middle lengthwise
• Large sprig of cilantro

Instructions

• Blend the Roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon, cumin, coriander, sea salt, freshly cracked black pepper to taste, and water in a blender. Blend until smooth. Taste and re-season as needed.
• Pour the mixture through a fine-mesh sieve into a large measuring cup. Once drained, add enough water to the measuring cup to make two cups of liquid.  Side Note: My rice uses 2 cups of liquid to 1 cup of rice. Check your rice instructions and use the correct liquid ratio.
• Heat the oil or butter in a large saucepan over medium-high heat. Add the rice and cook, stirring frequently, for 2-3 minutes.
• Add the two cups of liquid to the saucepan and bring to a boil over high heat, then reduce the heat to medium-low.
• Stir one more time and top with cilantro and jalapeño.
• Cover and let cook UNDISTURBED for 20 minutes.
• Remove the rice from the burner without removing the lid and let it sit UNDISTURBED for 5 minutes.
• Carefully remove the lid, discard the cilantro and jalapeño. Fluff the rice with a fork.
• Serve and enjoy.

I recently made a chile relleno casserole along with spicy pinto beans and Mexican rice. I had leftover rancheros sauce from the casserole, so I made the best huevos rancheros recipe with it. Instead of soft tortillas, I fried a corn tortilla until crisp, topped it with the spicy beans, sauce, and a yolky egg, then topped it with thinly sliced avocado, tomatoes, cotija cheese, and cilantro. It was SO delicious!!!!! I loved the added texture of the crispy tostada shell, and dollops of hot sauce made it spicy & addictive. I still have a little bit of leftover beans & sauce in the fridge–guess what I’ll be making tomorrow?

 Best Huevos Rancheros

Ingredients:

• ¼ cup chile relleno casserole sauce
• ¼ cup spicy pinto beans
• 1 tbsp vegetable oil
• 1 corn tortilla
• 1 tsp butter
• 1 egg

Serving:

• Avocado, sliced
• Cherry tomatoes, quartered
• Cilantro, chopped
• Cotija cheese, crumbled, to taste
• Hot sauce

 How to Best Huevos Rancheros:

Prepare the sauce from the chile relleno recipe. Click here for the link.

Prepare the spicy pinto beans. Click here for the link.

Make the crispy tostada shell by heating the oil in a small skillet over medium-high heat until hot, about 7-10 minutes. Test the oil by dipping the tip of a corn tortilla into the hot oil; if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough. 

When the oil is HOT, carefully place the corn tortilla in the hot oil, then poke a few holes in the center with a fork to let steam exit. Fry, holding a metal potato masher upright on top of the tortilla to keep it submerged, until crisp and lightly browned, for 45 to 60 seconds; flip and cook for an additional 45 to 60 seconds, or until golden brown.

Drain both sides on paper towels, then immediately sprinkle with a bit of sea salt.

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, then use a knife to poke a few holes in the thicker whites to break the membrane and help it cook evenly.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.

While the egg cooks, heat the ranchero sauce and the spicy pinto beans, if needed.

Prepare by slathering the beans over the tostada shell, then spoon warm sauce on top.

Finally, top with the sunny-side egg, avocado slices, diced tomato, cilantro, and cotija cheese.

Serve immediately with hot sauce, if desired. Enjoy.

Print

Best Huevos Rancheros

Course Breakfast

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small skillet

Ingredients

• ¼ cup chile relleno casserole sauce (store-bought salsa will work)
• ¼ cup spicy pinto beans (store-bought refried beans will work)
• 1 tbsp vegetable oil
• 1 corn tortilla
• 1 tsp butter
• 1 egg

Serving:

• Avocado sliced
• Cherry tomatoes quartered
• Cilantro chopped
• Cotija cheese crumbled, to taste
• Hot sauce

Instructions

• Prepare the sauce from the chile relleno recipe, if using. Click the link above.
• Prepare the spicy pinto beans, if using. Click the link above.
• Make the crispy tostada shell by heating the oil in a small skillet over medium-high heat until hot, about 7-10 minutes. Test the oil by dipping the tip of a corn tortilla into the hot oil; if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
• When the oil is HOT, carefully place the corn tortilla in the hot oil, then poke a few holes in the center with a fork to let steam exit. Fry, holding a metal potato masher upright on top of the tortilla to keep it submerged, until crisp and lightly browned, for 45 to 60 seconds; flip and cook for an additional 45 to 60 seconds, or until golden brown.
• Drain both sides on paper towels, then immediately sprinkle with a bit of sea salt.
• Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, then use a knife to poke a few holes in the thicker whites to break the membrane and help it cook evenly.
• Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets to prevent the egg from getting crispy on the edges, if desired.
• While the egg cooks, heat the ranchero sauce and spicy pinto beans, if needed.
• Prepare by slathering the beans over the tostada shell, then spoon warm sauce on top.
• Finally, top with the sunny-side egg, avocado slices, diced tomato, cilantro, and cotija cheese.
• Serve immediately with hot sauce, if desired. Enjoy.

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Sometimes I love a simple salad–no fuss, no muss, just simple & delicious. I had some beautiful butter lettuce, so I decided to let it shine and make this simple French bistro-style salad from one I saw on Gourmand in the Kitchen. I tossed the tender butter lettuce leaves in a homemade Dijon vinaigrette loaded with shallots, and served the salad with some fresh chives, parsley, and lots of freshly cracked black pepper. My kids and I devoured the salad in minutes, and we all thought it was delicious. This easy bistro salad recipe pairs nicely with chicken Francese, orzo with roasted veggies, and some crusty bread loaded with roasted garlic.

French Bistro Salad

Dijon Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• ½ a small shallot, finely minced
• 1 tsp Dijon mustard
• Sea salt, or to taste
• Pinch of sugar, to taste

Salad:

• 8 oz butter lettuce leaves (or bibb lettuce leaves), cleaned and spun dry with a salad spinner, if possible; otherwise, dry well on tea towels.
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped

How to Make French Bistro Salad:

Prepare the Dijon vinaigrette by combining the olive oil, red wine vinegar, shallot, Dijon, sea salt, and sugar to taste in a small glass jar. Seal with a lid and shake well. Set aside and let the flavors mingle.

Prepare the salad by placing the clean and dry butter lettuce leaves in a large bowl. Drizzle with some of the well-shaken Dijon vinaigrette to taste. Toss to coat evenly.

To serve, top with fresh chives, parsley, and freshly cracked black pepper to taste.

Print

French Bistro Salad

Course Salad

Cuisine French

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Salad Spinner
• Large Bowl

Ingredients

Dijon Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• ½ a small shallot finely minced
• 1 tsp Dijon mustard
• Sea salt or to taste
• Pinch of sugar to taste

Salad:

• 8 oz butter lettuce leaves (or bibb lettuce leaves) Cleaned and spun dry with a salad spinner, if possible; otherwise, dry well on tea towels.
• 1 tbsp fresh chives chopped
• 1 tbsp fresh parsley chopped

Instructions

• Prepare the Dijon vinaigrette by combining the olive oil, red wine vinegar, shallot, Dijon, sea salt, and sugar to taste in a small glass jar. Seal and shake well. Set aside and let the flavors mingle.
• Prepare the salad by placing the clean and dry butter lettuce leaves in a large bowl. Drizzle with some well-shaken Dijon vinaigrette to taste. Toss to coat evenly.
• To serve, top with fresh chives, parsley, and freshly cracked black pepper to taste.

I was intrigued when I found an easy eggplant caponata recipe on Sip and Feast because it included eggplant, olives, capers, celery, pine nuts, raisins, and plenty of other flavorful ingredients. What a combination of flavors and textures! Traditionally, they fry the eggplant in oil, but this recipe has you roast it, which I liked. The combination of sweet, salty, briny, and tangy was fantastic, and we all thought it was delicious dolloped on crisp crostini with fresh herbs.

Eggplant Caponata

Eggplant:

• 1 lb.  eggplant cut into 1½” cubes
• 2 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 2 tbsp olive oil
• 1½ ribs celery, diced
• ½ large red bell pepper, diced
• ½ medium red onion, diced
• 3 oz tomato paste
• ½ cup pitted green olives, chopped
• 2 tbsp golden raisins, optional
• 2 tbsp pine nuts, toasted
• 2 tbsp red wine vinegar
• 1 tbsp capers, rinsed
• 1 tbsp sugar
• Sea salt and freshly cracked black pepper, to taste
• Crushed hot red pepper flakes, to taste
• 2 tbsp parsley, chopped

Serving:

• Crostini
• Fresh basil

How to Make Eggplant Caponata:

Preheat oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.

Toss the cubed eggplant with olive oil, sea salt, and freshly cracked black pepper to taste. Spread the eggplant in a single layer on the baking sheet.

Roast for 25-30 minutes, flipping halfway through baking.

Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the celery, bell pepper, and onion, and cook, stirring often, for 5-7 minutes, or until softened.

Add the tomato paste and cook, stirring often, for 5 minutes.  Side Note: Add a bit of water if it starts to burn. 

Add the green olives, golden raisins, toasted pine nuts, red wine vinegar, capers, and sugar, and cook, stirring often for 5 minutes.

Add the roasted eggplant and parsley and mix until well-combined. Taste the mixture and season with sea salt and freshly cracked black pepper to taste.

Serve with crisp crostini and topped with fresh basil. Enjoy.

Side Note: Eggplant caponata can be eaten right away but it’s even better if refrigerated overnight so that the flavors meld together. 

Print

Eggplant Caponata

Course Appetizer, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large cast iron skillet

Ingredients

Eggplant:

• 1 lb. eggplant cut into 1½" cubes
• 2 tbsp olive oil
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 2 tbsp olive oil
• 1½ ribs celery diced
• ½ large red bell pepper diced
• ½ medium red onion diced
• 3 oz tomato paste
• ½ cup pitted green olives chopped
• 2 tbsp golden raisins optional
• 2 tbsp pine nuts toasted
• 2 tbsp red wine vinegar
• 1 tbsp capers rinsed
• 1 tbsp sugar
• Sea salt and freshly cracked black pepper to taste
• Crushed hot red pepper flakes to taste
• 2 tbsp parsley chopped

Serving:

• Crostini
• Fresh basil

Instructions

• Preheat oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
• Toss the cubed eggplant with olive oil, sea salt, and freshly cracked black pepper to taste. Spread the eggplant in a single layer on the baking sheet.
• Roast for 25-30 minutes, flipping halfway through baking.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the celery, bell pepper, and onion, and cook, stirring often, for 5-7 minutes, or until softened.
• Add the tomato paste and cook, stirring often, for 5 minutes.  Side Note: Add a bit of water if it starts to burn.
• Add the green olives, golden raisins, toasted pine nuts, red wine vinegar, capers, and sugar, and cook, stirring often for 5 minutes.
• Add the roasted eggplant and parsley and mix until well-combined. Taste the mixture and season with sea salt and freshly cracked black pepper to taste.
• Serve with crisp crostini and topped with fresh basil. Enjoy.
• Side Note: Eggplant caponata can be eaten right away but it's even better if refrigerated overnight so that the flavors meld together.

I saw a photo of chocolate-covered Rice Krispies while out and about, which instantly made me want to make a batch! I made them extra special by using brown butter instead of plain. The dark chocolate coating made them rich, decadent, and swoon-worthy. These chocolate-covered brown butter Rice Krispie treats paired nicely with ice-cold milk and were a big hit with everyone.

Chocolate-Covered Rice Krispie Treats

Ingredients:

• ½ cup unsalted butter
• 12 oz of mini marshmallows, divided
• ½ tsp vanilla extract
• 6 cups of Rice Krispies
•  2 cups dark chocolate melting wafers or semi-sweet chocolate chips
• 1 tsp coconut oil

How to Make Chocolate-Covered Rice Krispie Treats:

Coat the bottom and sides of a 9×13-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.

In a medium saucepan, add 1 stick of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will notice the color of the butter change to brown, with a nutty aroma. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.

Remove from the heat and add all but ½ cup of the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined. Stir in the remaining ½ cup of mini marshmallows.

Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer. Set aside to cool.

Make the melted chocolate, by combining the dark chocolate melting wafers and coconut oil in a medium microwave-safe bowl, then put into the microwave for 30 seconds. Remove and stir then return to the microwave for 20 seconds. Remove and stir then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Pour the mixture in the center of the Rice Krispie treats and tilt the pan until it is entirely evenly coated with the melted dark chocolate. Set aside to let the chocolate set completely.  Slice and serve. Enjoy!

Store in an airtight container.

Print

Chocolate-Covered Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 24 +/-

Author Pam - For the Love of Cooking

Equipment

• 9x13-inch baking dish
• Large saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz of mini marshmallows divided
• ½ tsp vanilla extract
• 6 cups of Rice Krispies
• 2 cups dark chocolate melting wafers or semi-sweet chocolate chips
• 1 tsp coconut oil

Instructions

• Coat the bottom and sides of a 9x13-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.
• In a large saucepan, add 1 stick (8 tbsp) of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will notice the color of the butter change to brown, with a nutty aroma. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.
• Remove from the heat and add all but ½ cup of the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined. Stir in the remaining ½ cup of mini marshmallows.
• Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer. Set aside to cool.
• Make the melted chocolate, by combining the dark chocolate melting wafers and coconut oil in a medium microwave-safe bowl, then put into the microwave for 30 seconds. Remove and stir then return to the microwave for 20 seconds. Remove and stir then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
• Pour the mixture in the center of the Rice Krispie treats and tilt the pan until it is entirely evenly coated with the melted dark chocolate. Set aside to let the chocolate set completely.  Slice and serve. Enjoy!
• Store in an airtight container.

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It was a hot day, so I was preparing a smorgasbord for dinner along with a simple green salad, and I wanted to toss it with some tahini dressing.  I found this easy lemon garlic tahini dressing recipe on Eat with Clarity that sounded tasty, and I had all the ingredients on hand. I adapted it by using more lemon juice to thin the dressing out instead of water, because we love all things lemony! The dressing has a great punch of flavor and made simple greens shine–and it was really tasty as a dip for veggies & flatbread.

Lemon Garlic Tahini Dressing

• ½ cup tahini
• ½ cup fresh lemon juice, about 2 to 3 large lemons
• 2 tbsp olive oil
• 2 tbsp water, or more as needed to thin out
• 3 cloves garlic, finely grated
• 1 tsp Dijon mustard
• 1 tsp real maple syrup
• Sea salt and freshly cracked black pepper, to taste

How to Make Lemon Garlic Tahini Dressing:

Whisk the tahini, fresh lemon juice, olive oil, water, garlic, Dijon, maple syrup, sea salt, and freshly cracked black pepper to taste in a glass jar.

Seal with a lid and shake well. Set it aside to let the flavors mingle until needed.  Side Note: If your tahini is thick, you may need to thin the dressing out with more water, as needed. 

Store in the refrigerator, sealed in an airtight jar.

Print

Lemon Garlic Tahini Dressing

Course Appetizer, Condiment

Cuisine Lebanese

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup +/-

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid

Ingredients

• ½ cup tahini
• ½ cup fresh lemon juice about 2 to 3 large lemons
• 2 tbsp olive oil
• 2 tbsp water or more as needed to thin out
• 3 cloves garlic finely grated
• 1 tsp Dijon mustard
• 1 tsp real maple syrup
• Sea salt and freshly cracked black pepper to taste

Instructions

• Whisk the tahini, fresh lemon juice, olive oil, water, garlic, Dijon, maple syrup, sea salt, and freshly cracked black pepper to taste in a glass jar. Seal with a lid and shake well.
• Set it aside to let the flavors mingle until needed.  Side Note: If your tahini is thick, you may need to thin the dressing out with more water, as needed.
• Store in the refrigerator, sealed in an airtight jar.

A friend sent me the recipe for these delicious grilled balsamic-maple pork chops, and they were super easy to make. We all thought the pork was very juicy & flavorful, and it paired nicely with grilled balsamic peaches, fresh summer corn on the cob, and an heirloom caprese salad. The meal was simple to make and tasted perfect on a warm summer night.

Balsamic-Maple Pork Chops

Ingredients:

• ¼ cup olive oil or vegetable oil
• 2 tbsp balsamic vinegar
• 1½ tbsp real maple syrup
• 1 tbsp Dijon mustard
• 2-3 large cloves of garlic, finely grated, to taste
• 1 tsp fresh thyme leaves, chopped
• Sea salt and freshly cracked black pepper, to taste
• 3 bone-in pork chops

How to Make Balsamic-Maple Pork Chops:

Make the marinade by combining the oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, thyme, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag; mix well.

Marinate the pork chops by adding them to the marinade and smooshing them around until evenly coated. Refrigerate for 2-4 hours.

Heat the grill pan over medium-high heat until very hot, then lightly oil the surface.

Remove the pork from the marinade. Remove excess marinade and pat dry as much as possible.

Grill the pork by placing the chops on the hot ridges of the grill pan and letting them sear undisturbed for 5–7 minutes.

Flip the pork chops over and cook for 5 to 7 minutes, or until the internal temperature reaches 145 degrees on a meat thermometer.

Cook the edges of the pork chops with tongs for a few minutes to render the fat down.

Remove from the grill and let it rest for 5 minutes.

To serve, slice the meat thinly and season with a little flaked sea salt to taste. Enjoy.

Print

Balsamic-Maple Pork Chops

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinating Time: 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 3

Author Pam - For the Love of Cooking

Equipment

• Grill Pan or Grill
• Meat Thermometer

Ingredients

• ¼ cup olive oil or vegetable oil
• 2 tbsp balsamic vinegar
• 1½ tbsp real maple syrup
• 1 tbsp Dijon mustard
• 2-3 large cloves of garlic finely grated, to taste
• 1 tsp fresh thyme leaves chopped
• Sea salt and freshly cracked black pepper to taste
• 3 bone-in pork chops

Instructions

• Make the marinade by combining the oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, thyme, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag; seal and mix.
• Marinate the pork chops by adding them to the marinade and smooshing them around until evenly coated. Refrigerate for 2-4 hours.
• Heat the grill pan over medium-high heat until very hot, then lightly oil the surface.
• Remove the pork from the marinade. Remove excess marinade and pat dry as much as possible.
• Grill the pork by placing the chops on the hot ridges of the grill pan and letting them sear undisturbed for 5–7 minutes.
• Flip the pork chops over and cook for 5 to 7 minutes, or until the internal temperature reaches 145 degrees on a meat thermometer.
• Cook the edges of the pork chops with tongs for a few minutes to render the fat down. 
• Remove from the grill and let the meat rest for 5 minutes.
• To serve, slice the meat thinly and season with a little flaked sea salt to taste. Enjoy.