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I apologize to my readers for the lack of recent posts. I feel a little guilty of letting my readership down, but life gets in the way. Bella Grande is launched, and the old Coon can get his life back…

This is an outstanding pork recipe. Pork is not called “the other white meat” for nothing. If one buys good quality chops, the fat grams drop off to a level where you almost have to add oil to the pan when you fry them. I like to go to the meat market and get a pork loin, have it half slicked/half whole, and use the chops for this dish, and use the uncut portion for a good pork roast.

I would keep this meal simple - a green salad, and perhaps a fruit compote for dessert.

Enjoy…

ORANGE ROSEMARY PORK CHOPS

Ingredients:
4 (6-oz.) boneless pork chops
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 shallot, peeled and minced
1/3 cup beef broth
1/3 cup orange juice

Directions:
Season pork chops with rosemary, salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook until browned and cooked through, about 5 minutes per side. Remove to a serving platter and cover to keep warm. Add shallots to the pan; sauté until shallots are soft. Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan. Boil until liquid is reduced by half, about 3 minutes. Pour over pork chops and serve garnished with extra rosemary.

Peace,

Charlie~

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Grilling season is upon us here in mid-Michigan. It’s time to fire up the Brinkmann and have at it!

This great grilling recipe, from Janice Duplantis of Bedrock Press, is a real winner. We made this with medium rare Porterhouse steaks grilled to perfection, and added the potatoes as part of the menu.

It is great served with a small side salad with blue cheese dressing. Rosie makes a great home made blue cheese dressing that is not only very tasty, but lo-cal in the process.

Enjoy…

Blue Cheese Grilled Potatoes

1/2 c. (1 stick) butter or margarine, softened
2 pkg. (4-oz. each) crumbled blue cheese
2 T. chopped fresh parsley
2 tsp. salt
1 tsp. coarsely ground black pepper
6 med. baking potatoes, cut in half lengthwise
6 sm. onions, cut in 1/4-inch thick slices
6 (14×12-inch) pieces heavy duty aluminum foil

Prepare grill; heat until coals are ash white. Meanwhile, in
a small bowl, stir together butter, blue cheese, parsley,
salt and pepper. Spread an equal amount of butter mixture on
the cut sides of both halves of each potato. Top one half of
each potato with 6 to 8 onion slices. Put each potato back
together and wrap each potato separately in a piece of foil;
tightly seal tops and sides. Place foil wrapped potatoes on
grill; cover grill. Cook, turning every 15 minutes, until
potatoes are fork tender (50 to 60 minutes). Yields 6
servings.

Oven Directions: Heat oven to 400F (200C). Prepare potatoes
as directed above. Seal each potato tightly in aluminum foil
and place in a 13×9-inch baking pan. Bake (turning potatoes
after 30 minutes) for 55 to 65 minutes or until fork tender.

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. (Visit Bedrock Press today. Janice also publishes 2 monthly complementary ezines: “Gourmet Bytes” and “Lagniappe Recipe”, both great ezines that chefs in the know subscribe to.

Peace,

Charlie~

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