It's on the Grill

Center tonight's meal around big, juicy pork chops.

Throw some chops on the grill for a great weeknight entrée. Choose ones that are at least 1 inch thick to allow time to pick up a smoky flavor without overcooking. Pork should have a slightly pink color when perfectly done.

Three popular cuts for grilling (as well as sautéing, broiling, and braising) are loin chops, boneless loin chops, and rib chops. They're interchangeable in this recipe, so buy what's on sale. Visit southernliving.com/features for more information on the different cuts. SHIRLEY HARRINGTON

SAUCY PORK CHOPS WITH ORANGE SLICES

MAKES 4 SERVINGS

PREP: 10 MIN., CHILL: 30 MIN., GRILL: 22 MIN., STAND: 5 MIN.

Sweet orange marmalade is slightly less bitter than traditional orange marmalade. Either works fine in this recipe. If your chops are thinner than ours, reduce the grilling time.

4 (1 ¼-inch-thick) bone-in pork rib chops or loin chops*

½ cup orange juice

2 teaspoons soy sauce

¼ teaspoon dried crushed red pepper

1 teaspoon salt

¾ teaspoon black pepper

¼ cup sweet orange marmalade

½ cup bottled barbecue sauce

4 (¼-inch-thick) orange slices

PIERCE pork chops with a fork several times on each side. Combine pork chops and next 3 ingredients in a large shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill for 30 minutes.

REMOVE chops from marinade, discarding marinade. Sprinkle chops evenly with salt and black pepper.

STIR together marmalade and barbecue sauce in a small bowl. Brush one side of pork chops evenly with half of marmalade mixture.

GRILL chops, marmalade mixture side up and covered with grill lid, over medium-high heat (350° to 400°) 10 minutes. Turn pork chops, and brush evenly with remaining half of marmalade mixture. Grill 10 minutes or until done. Remove chops from grill, and let stand 5 minutes.

GRILL orange slices, covered with grill lid, over medium-high heat 1 minute on each side. Serve with pork chops.

BARBARA DEEM

CINCINNATI, OHIO

*4 (1 ¼-inch-thick) boneless pork loin chops may be substituted. Reduce grilling time to 8 minutes on each side or until done.

NOTE: For testing purposes only, we used Jack Daniel's Original No. 7 Barbecue Recipe Grilling Sauce.

GRILLED ASPARAGUS

MAKES 4 SERVINGS

PREP: 10 MIN., GRILL: 4 MIN.

Our grilling time is for pencil-thin asparagus; increase the time for thicker spears.

1 pound fresh asparagus

1 tablespoon olive oil

1 teaspoon balsamic vinegar

¼ teaspoon salt

¼ teaspoon pepper

1 teaspoon grated lemon rind

SNAP off and discard tough ends of asparagus.

COMBINE olive oil, balsamic vinegar, salt, and pepper in a shallow dish or large zip-top plastic bag; add asparagus, turning to coat.

REMOVE asparagus from oil mixture.

GRILL asparagus, covered with grill lid, over medium-high heat (350° to 400°) 2 to 4 minutes or until tender, turning once. Remove asparagus, and sprinkle evenly with grated lemon rind; serve immediately.

JULIA MITCHELL

LEXINGTON, KENTUCKY

BASIL RICE PILAF

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN.

Grate the lemon rind for Grilled Asparagus before squeezing the juice for the pilaf.

2 (8.8-ounce) pouches microwavable rice pilaf

2 tablespoons chopped fresh basil

2 teaspoons fresh lemon juice

2 teaspoons olive oil

MICROWAVE rice pilaf according to package directions; pour rice into a serving bowl.

STIR in basil, lemon juice, and olive oil; serve immediately.

NOTE: For testing purposes only, we used Uncle Ben's Rice Pilaf Ready Rice for microwavable rice pilaf.

Copyright Southern Progress Corporation Aug 2005
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