Life, Liberty and BBQ

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Life, Liberty and BBQ

by: David Hurwitz | .
Stripes Korea | .
published: July 03, 2013

There are few things Americans like better than firing up the grill and having a family barbecue. This is especially true on the Fourth of July, voted the most popular holiday for barbecuing in a survey conducted by the Hearth, Patio and Barbecue Association (HPBA).

It doesn’t matter whether he grills over charcoal, smokes the food, or uses gas or electricity, Dad in his apron – and perhaps a chef’s hat of some kind – taking control over food preparation for the day and struggling to make the perfect hamburger or steak is, along with fireworks, one of the most common sights in America on Independence Day.

This custom has even become somewhat of a rite of passage, with newcomers to the U.S. taking to it as a symbol of being American, though hot dogs may be replaced by shish kebabs and potato salad by tofu.

Food on July 4 is generally easy to make, with hamburger, steak, hot dogs and chicken the most popular main courses and corn, potatoes and other vegetables the most commonly prepared side dishes, according to the HPBA. This simplicity frees people, even the chef sometimes, to enjoy other activities the holiday has to offer, like parades, swimming, lying out in the sun, fireworks, and having fun with friends and family.

On military bases across the Kanto Plain, organizations like the 374th Force Support Squadron and Morale, Welfare and Recreation, sponsor a day of live music, children’s activities and games, prize giveaways, fireworks, and mounds of free food.

But even in the face of such inducements, there are still many who choose the old-fashioned way, and hold their own barbecues in small groups of friends and family members. For those traditionalists, whether they slather their meat in hickory-, mesquite-, honey- or spicy hot-flavored barbecue sauce, here are some recipes for meals that will help make your get-togethers better than ever.

Try something new, and have a great Fourth of July.

BARBEQUE RECIPES

BLACK BEAN SALAD

“I like to add tomatoes and cucumbers when I make this salad, but it can be easily modified with any vegetable you like,” Brandy says.
Submitted by: Brandy R.

INGREDIENTS
• 3 cups canned black beans, rinsed and drained
• 1 each red, yellow and green bell peppers, chopped
• 1 medium jalapeno pepper, seeded and chopped
• 1 red onion, chopped
• 3 cups celery, chopped
• Parsley, basil and/or cilantro to taste
• 1 clove garlic, crushed
• ½ cup lime juice

DIRECTIONS
Combine all ingredients in a large bowl until well mixed. Serve immediately, or cover and refrigerate for serving later. This salad can be eaten either as a side dish or as a dip with tortilla chips.
YIELDS: 8-10 SERVINGS

FROZEN ICED TEA

INGREDIENTS
• 4 scoops orange, lemon, or passion fruit sorbet
• 2 cups strong brewed black tea, at room temperature

DIRECTIONS
1. Combine tea and sorbet in blender and process until smooth. Pour into glasses; garnish with orange slices, if desired.
2. Serve immediately.
YIELDS: 4 SERVINGS

PICNIC PASTA SALAD

This recipe is the perfect size to take to a picnic potluck – it makes 12 1/2-cup servings. If a smaller version is desired, simply cut all ingredients in half.

INGREDIENTS
• 1 (16-ounce) package rotini pasta
• 1 (8-ounce) can tomato sauce
• 1 cup Italian dressing
• 1 tablespoon chopped fresh basil leaves, or 1 teaspoon dried
• 1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried
• 1 cup sliced fresh mushrooms (3-ounces)
• 5 Roma (plum) tomatoes, coarsely chopped (about 1 1/2 cups)
• 1 large cucumber, coarsely chopped (about 1 1/2 cups)
• 1 medium red onion, chopped
• 1 (2.25-ounce) can sliced ripe olives, drained

DIRECTIONS
1. Cook and drain pasta according to package directions. Rinse with cold water and drain again.
2. Mix tomato sauce, Italian dressing, basil and oregano in a large bowl. Add pasta and remaining ingredients; toss well.
3. Cover and refrigerate for at least 2 hours until chilled but no longer than 48 hours.
YIELDS: SERVES 12

GRILLED SIRLOIN STEAK WITH VEGETABLE SKEWERS

Recipe and photo courtesy of Cattlemen’s Beef Board.
INGREDIENTS
• 1 boneless beef top sirloin steak, cut 1-inch thick (about 1¼ pounds)
• 1 each, medium yellow and zucchini squash, sliced into ½-inch rounds
• 1 small red onion, cut into ½-inch thick wedges
• 8 medium mushrooms
• 1 tablespoon Dijon-style mustard
• 1 tablespoon olive oil
Mustard-Thyme Glaze
• 2 tablespoons Dijon-style mustard
• 2 tablespoons apricot preserves
• 1 teaspoon lemon juice
• ½ teaspoon dried thyme

DIRECTIONS
1. Combine glaze ingredients and ¼ teaspoon ground black pepper in a small bowl or 1-cup glass measure; microwave on HIGH 45 seconds, stirring once.
2. Brush on both sides of sirloin steak.
3. Thread vegetables alternately onto four 12-inch metal skewers.
4. Combine 1 tablespoon Dijon-style mustard and 1 tablespoon olive oil; brush on vegetables.
5. Place steak on grill over medium, ash-covered coals.
6. Place kabobs around steak. Grill steak uncovered 17 to 21 minutes for medium-rare to medium doneness, turning occasionally.
7. Grill vegetables 6 to 10 minutes or until tender, turning occasionally.
8. Carve steak; season with salt. Serve with vegetables.
To Broil
9. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
10. Place kabobs alongside steak. Broil steak 16 to 21 minutes for medium-rare to medium doneness, turning once.
11. Broil vegetables until tender, turning as needed.
YIELDS: 2 SERVINGS

BARBECUED PORK CHOPS

INGREDIENTS
• 2 (1-inch thick) boneless pork loin chops (about 3/4 pound), trimmed of fat
• 2 thick slices onion
• 1 clove garlic, minced
• 1/2 cup barbecue sauce
• 1 tablespoon water
• 1 teaspoon cornstarch

DIRECTIONS
1. Place pork chops in a 2-to 3 1/2-quart slow cooker. Top each with an onion slice. Sprinkle with garlic. Pour barbecue sauce over pork.
2. Cover and cook on low setting 5 to 6 hours.
3. About 5 minutes before serving, remove pork from slow cooker; place on serving platter. Top each chop with an onion slice; cover to keep warm.
4. In a 2-cup glass measuring cup or small microwave-safe bowl, blend water and cornstarch until smooth. Pour juices from the slow cooker into cornstarch mixture; mix well.
5. Microwave on HIGH for 1 to 2 minutes or until mixture boils and thickens slightly, stirring once halfway through cooking. Serve sauce with pork.
YIELDS: 4 SERVINGS

GRILLED SWEET AND SOUR GLAZED TURKEY BURGERS

INGREDIENTS
• 1 tablespoon prepared mustard
• 1 tablespoon cherry, apricot, peach or pineapple preserves
• 1 beaten egg
• ¼ cup quick cooking oats
• ¼ cup finely chopped celery
• 2 tablespoons chopped dried tart cherries or snipped dried apricots (optional)
• 1 pound ground turkey or ground chicken
• 4 Kaiser rolls or hamburger buns, split and toasted
• Shredded lettuce and chopped tomato for serving

DIRECTIONS
1. For glaze, stir together mustard and preserves; set aside.
2. In a medium bowl, combine egg, oats, celery, cherries or apricots (if using), teaspoon salt and ½ teaspoon pepper.
3. Add ground turkey or chicken; mix well. Shape mixture into four ¾-inch thick patties.
4. Grill, uncovered, directly over medium coals for 14 to 18 minutes, turning halfway through. Burgers are done when center temperature registers 165 degrees as measured with an instant-read thermometer.
5. During the final minute of grilling, brush glaze onto both sides of patties.
6. Serve on rolls or buns with lettuce and tomato.
YIELDS: 4 SERVINGS

BARBECUED PORK CHOPS

INGREDIENTS
• 2 (1-inch thick) boneless pork loin chops (about 3/4 pound), trimmed of fat
• 2 thick slices onion
• 1 clove garlic, minced
• 1/2 cup barbecue sauce
• 1 tablespoon water
• 1 teaspoon cornstarch

DIRECTIONS
1. Place pork chops in a 2-to 3 1/2-quart slow cooker. Top each with an onion slice. Sprinkle with garlic. Pour barbecue sauce over pork.
2. Cover and cook on low setting 5 to 6 hours.
3. About 5 minutes before serving, remove pork from slow cooker; place on serving platter. Top each chop with an onion slice; cover to keep warm.
4. In a 2-cup glass measuring cup or small microwave-safe bowl, blend water and cornstarch until smooth. Pour juices from the slow cooker into cornstarch mixture; mix well.
5. Microwave on HIGH for 1 to 2 minutes or until mixture boils and thickens slightly, stirring once halfway through cooking. Serve sauce with pork.
YIELDS: 4 SERVINGS

GRILLED SWEET AND SOUR GLAZED TURKEY BURGERS

INGREDIENTS
• 1 tablespoon prepared mustard
• 1 tablespoon cherry, apricot, peach or pineapple preserves
• 1 beaten egg
• ¼ cup quick cooking oats
• ¼ cup finely chopped celery
• 2 tablespoons chopped dried tart cherries or snipped dried apricots (optional)
• 1 pound ground turkey or ground chicken
• 4 Kaiser rolls or hamburger buns, split and toasted
• Shredded lettuce and chopped tomato for serving

DIRECTIONS
1. For glaze, stir together mustard and preserves; set aside.
2. In a medium bowl, combine egg, oats, celery, cherries or apricots (if using), teaspoon salt and ½ teaspoon pepper.
3. Add ground turkey or chicken; mix well. Shape mixture into four ¾-inch thick patties.
4. Grill, uncovered, directly over medium coals for 14 to 18 minutes, turning halfway through. Burgers are done when center temperature registers 165 degrees as measured with an instant-read thermometer.
5. During the final minute of grilling, brush glaze onto both sides of patties.
6. Serve on rolls or buns with lettuce and tomato.
YIELDS: 4 SERVINGS

BREW BURGERS

These burgers have real “guy appeal!” Couldn’t be easier, couldn’t be better...
INGREDIENTS
• 1½ pounds ground beef
• 4 thick slices sweet onion
• 4 slices Swiss cheese
• Lettuce leaves
• 4 crusty white or whole wheat rolls, split
Brew Sauce:
• ¼ cup beer
• ¼ cup prepared steak sauce

DIRECTIONS
1. In a 1–cup glass measure, combine brew sauce ingredients. Cover and microwave on HIGH 1 to 1½ minutes, or until bubbly; set aside.
2. Lightly shape ground beef into four 1–inch thick patties.
3. Place patties and onion slices on grill ov1er medium, ash covered coals. Grill, uncovered, 13 to 15 minutes, or until patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt after turning, if desired.
4. Approximately 2 minutes before burgers are done, brush generously with sauce and top with cheese slices.
5. Line bottom of each roll with lettuce; top with burger, onion and remaining sauce. Close sandwich and serve.
YIELDS: 4 SERVINGS

CITRUS MARINADE FOR FLANK OR ROUND STEAK

INGREDIENTS
• ½ cup orange juice
• 1/3 cup chili sauce
• 3 Tbs ketchup
• 1-2 tsp. grated orange rind (optional)
• 1 clove garlic, minced
• few drops sesame or vegetable oil

DIRECTIONS
1. Stir all ingredients together; pour over steaks, turning to coat evenly; marinate in the refrigerator for 6 hours or overnight, turning occasionally.
2. Remove steaks from marinade; grill to desired doneness. Discard any leftover marinade.

KIWI SMARTINIS

When you’re in need of a splashy non-alcoholic drink to impress your guests, try this one. It’s easy as can be, it’s loaded with good for you vitamins and fiber, and tastes great, too.

INGREDIENTS
• 2 cups ice cubes
• 8 kiwis, peeled and coarsely chopped, plus 1 kiwi, sliced, for garnish
• 1 1/4 cups fresh lemon juice (about 6 lemons)
• 1 cup sugar

DIRECTIONS
1. Using a blender, mix the ice cubes, kiwis, lemon juice, sugar and 2 cups water until smooth.
2. Pour into martini glasses; garnish with the kiwi slices and serve.
YIELDS: 10 SERVINGS

GRILL ROASTED BEER-CAN CHICKEN

INGREDIENTS
• 1 cup kosher salt
• 1 whole broiler/fryer (about 3 ½ pounds)
• 3 tablespoons spice rub (either your own concoction or any commercial rub)
• 1 12-oz can beer (substitute lemonade, if desired. See instructions below)

DIRECTIONS
1. Dissolve salt in 2 quarts of cold water in large container. Immerse chicken in salted water and refrigerate until fully seasoned, about 1 hour.
2. Remove chicken from brine and rinse inside and out with cool running water; pat dry with paper towels.
3. Massage spice rub all over chicken, inside and out. Lift up skin over breast and rub spice rub directly onto meat.
4. Note: If you choose not to brine, skip steps 1 and 2 and season the bird liberally with salt inside and out before rubbing with spices. If you prefer using lemonade instead of beer, fill an empty 12-ounce soda or beer can with 10 ounces (1 1/4 cups) of lemonade, and proceed as directed.
5. While chicken is brining, soak 4 medium-sized wood chunks in water to cover for 1 hour; drain. When chicken is almost done brining, prepare and ignite charcoal (about 50 briquettes). Burn until covered in light gray ash, 15 to 20 minutes. Vents on bottom of grill, as well as those on lid, should remain fully open throughout grill roasting time.
6. Divide coals in half to form two piles on either side of grill; use long-handled tongs to move any stray coals into piles. Nestle 2 soaked wood chunks on top of each pile. Position grill rack over coals and cover grill. Heat rack for 5 minutes, then scrape clean with wire brush.
7. Open beer can and pour out (or drink) about ¼ cup. With church key can opener, punch two more large holes in top of can (for total of three). Slide chicken over can so that top of can is inside the bird’s cavity, and the beer can and two chicken legs form a tripod, on which the chicken rests.
8. Place chicken and beer can on center part of grill, using drumsticks to make the chicken secure and steady. Cover and grill roast, rotating bird and can 180 degrees at halfway mark to ensure even cooking, until instant-read meat thermometer inserted into thickest part of thigh registers 170 to 175 degrees, and breast registers 160 to 165 degrees. Total grilling time: 70 to 90 minutes.
9. Using grill mitts, or with a large wad of paper towels in each hand, transfer the chicken and can to platter or tray, making sure to keep the can upright. Let rest 15 minutes; using paper towel wads, carefully lift chicken off can and onto platter or cutting board. Discard remaining beer and can. Carve chicken and serve.

CREOLE VEGGIE BURGERS

INGREDIENTS
• 1 cup chili sauce
• 2 tablespoons Worcestershire sauce
• ½ teaspoon dried thyme leaves
• 1/8 to ¼ teaspoon ground red pepper (cayenne)
• 4 frozen all-vegetable protein patties
• Garlic-pepper blend
• Lettuce leaves
• 1 tablespoon chopped fresh chives

DIRECTIONS
1. Heat a closed contact grill 5 minutes.
2. In a 1-quart saucepan, mix chili sauce, Worcestershire sauce, thyme and red pepper. Heat to boiling, reduce heat and simmer stirring occasionally, while cooking patties.
3. Place frozen protein patties on bottom grill surface. Close grill and cook for 2 minutes.
4. Sprinkle patties with garlic-pepper blend; cook 2 to 4 minutes longer or until golden brown.
5. Serve patties on lettuce leaves, top with sauce, and sprinkle with chives.
YIELDS: 4 SERVINGS

BBQ LOVERS STEAK RUB

INGREDIENTS
• 1 tablelspoon Montreal steak seasoning
• 1 tablespoon light brown sugar
• 1 teaspoon onion powder
• 1/2 teaspoon oregano leaves
• 1-1 1/2 pounds sirloin or New York strip steak

DIRECTIONS
1. Blend first four ingredients. Rub over surface of steak.
2. Grill over indirect or medium heat until done.
YIELDS: 4 - 6 SERVINGS

GRILLED SALMON WITH CITRUS-DILL BUTTER

INGREDIENTS
• 4 tablespoons butter, softened
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh dill
• ½ teaspoon grated lemon peel
• 2 teaspoons fresh lemon juice
• ¼ teaspoon salt
• 4 salmon fillets (about 4 ounces each)
• 4 sprigs fresh dill for garnish

DIRECTIONS
1. In a small bowl, combine all ingredients except salmon and dill sprigs; mix until well blended.
2. Spread ½ teaspoon of butter mixture over each fillet; place fillets, skin-side-up, on grill over medium coals, and cook 3 minutes.
3. Turn fillets skin-side-down; spread another ½ teaspoon of butter mixture over top of each fillet. Cook 8 to 10 minutes or until fish flakes easily with a fork.
4. Spread remaining butter mixture over fillets, garnish with dill sprigs, and serve.
YIELDS: 4 SERVINGS

GERMAN POTATO SALAD (KARTOFFELSALAT)

Submitted by Skarlett M.
Note: Cooking the potatoes whole, with the peelings on, will produce a stronger potato flavor. The peeling should slip right off once the potatoes are cool enough to handle.
For potato slices or chunks that hold their shape, use red skinned potatoes. Use brown skinned, all-purpose potatoes, if you like your potato salad more like mashed potatoes with plenty of lumps.

INGREDIENTS
• 2 1/2 pounds potatoes, cooked, peeled and sliced or chunked
• 1 1/2 cups mayonnaise
• 1/3 to 1/2 cup milk
• 1 tablespoon plus 1 teaspoon vegetable broth
• 2 tablespoons German Senf or Dijon mustard
• 2 dill pickles, finely chopped (optional)
• 4 tablespoons prepared bacon bits (optional)

DIRECTIONS
1. In a large bowl, whisk together the mayonnaise, milk, and vegetable broth, adding more broth and milk, as needed, until the sauce is the consistency of heavy cream. Whisk in the mustard until well blended.
2. Add the potatoes and pickles and bacon bits, if using, and gently toss until the potatoes are well coated.
3. Serve immediately.
YIELDS: 8 TO 10 SERVINGS

BEAN BUTT CHICKEN

The name is hilarious, but the taste is delicious. One can of beans doesn’t feed many mouths so cook more in a separate pan on the grill beside the chicken, if you like.

INGREDIENTS
• 1 (3- to 4-pound) chicken
• 2 tablespoons plus 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon canola oil
• 1 (16-ounce) can baked beans

DIRECTIONS
1. Preheat the grill to medium (350 degrees) over indirect heat. If you have a 3 to 4 burner grill, the middle burners should be off. If you have a 2 burner grill, one side should be off. If using charcoal, preheat a split bed of charcoal (about 24 pieces per side) to a medium thick ash. Place a drip pan between the mounds of charcoal.
2. Rub the chicken inside and out with 2 tablespoons chili powder, and salt and pepper. Rub the inside of the chicken with 2 teaspoons of the canola oil.
3. Remove the label from the can of beans; wash the can, then open it. Stir the remaining 1 teaspoon chili powder into the beans. Coat the outside of the can with the remaining 1 teaspoon of oil. Set can on a heatproof plate, metal pie pan or small, sturdy sheet pan.
4. Lower the chicken onto the can, inserting the can into the internal cavity of the bird. Position the chicken so the front legs and the can form a tripod holding the chicken upright.
5. Place the chicken/can/plate or pie pan on the grill away from the heat. Cover the grill, making sure the lid doesn’t touch the chicken, and cook until an instant-read thermometer registers 170 degrees when inserted in the thickest part of the thigh, about 1½ hours. If using a charcoal grill, add 5 to 8 coals to each side of the grill at the 1-hour mark.
6. Transfer the chicken, still on the can, to a plate or tray. Protecting your hands with two thick wads of paper towel, grasp the chicken and pull it off the can. You may have to have another person hold the can steady as you do this. Careful – both are very hot.
7. Transfer the chicken to a carving board; let rest for 8 to 10 minutes, then carve and serve with the beans.
YIELDS: SERVES 3–4

CORN CHIP CORN SALAD

This is not a low calorie, light salad, but boy is it good! Use light mayonnaise and 2% cheddar cheese to slim it down a bit, if you like. Take it to a picnic or a potluck and you’ll gain instant popularity –guaranteed!
Submitted By: Susan C.

INGREDIENTS
• 2 (15-ounce) cans whole kernel corn, drained
• 2 cups grated cheddar cheese
• 1 cup mayonnaise
• 1 cup chopped green peppers
• 1/2 cup chopped red onion
• 1 (10.5-ounce) bag coarsely crushed chili cheese corn chips

DIRECTIONS
Mix first five ingredients together and chill at least 3 hours. Stir in corn chips just before serving.
YIELDS: SERVES 8

GRILLED SHRIMP WITH FRESH HERB SAUCE

INGREDIENTS
Shrimp
• 2 pounds large or extra large shrimp, peeled and deveined
• 2 tablespoons extra–virgin olive oil
Sauce
• 1/2 cup fresh lemon juice
• 1/3 cup extra–virgin olive oil
• 1 tablespoon minced garlic
• 1/4 to 1/2 teaspoon hot pepper sauce, or to taste
• 1/2 cup coarsely chopped fresh herbs (any combination of parsley, sage, thyme, basil, marjoram, oregano, etc.)
• Salt and freshly ground black pepper to taste

DIRECTIONS
1. Prepare a medium–hot fire (hardwood charcoal works best); clean the grate, and place it as close to the fire as possible.
2. Combine all the sauce ingredients together in a large serving bowl, and set aside.
3. Place the shrimp in a separate bowl, drizzle with 2 tablespoons olive oil and toss to coat well.
4. Place the shrimp on the grill—thread shrimp on skewers, if desired, or just place it on the grate carefully, so it doesn’t fall through. Cook about 2 minutes on each side. Turn the shrimp after the first side becomes pink, and repeat the process for the second side.
5. Remove shrimp from the grill, add it to the sauce mixture, toss gently, and serve immediately

CLASSIC GRILLED HAMBURGER WITH BAJA-STYLE TOMATO SALSA

Note: If your commissary doesn’t carry ground chuck or ground sirloin, grind your own at home. Trim the meat of all fat and grind it in a food processor fitted with a metal blade, just until finely ground. Be careful not to over do it - the food processor can quickly turn the meat into a mushy mess. If you have a meat grinder, pass the meat through it three times until finely ground.

INGREDIENTS
• 1 pound ground beef sirloin
• 1 pound ground beef chuck
• Salt and freshly ground pepper to taste
• Vegetable oil cooking spray
Baja-Style Tomato Salsa
• 1 pound ripe tomatoes, diced
• 2 yellow or red bell peppers, seeded and diced
• 1 cup frozen corn kernels, cooked and cooled
• 3 green onions, finely chopped
• 2 jalapeno or Serrano chilies, seeded and chopped
• 1 large clove garlic, minced
• 3 tablespoons finely chopped cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons cider vinegar
• ½ teaspoon salt, or more to taste

DIRECTIONS
1. Combine all salsa ingredients in a glass or ceramic bowl; stir gently to mix; adjust the salt. Set aside at room temperature for about an hour to let flavors blend.
2. Combine the beef, salt and pepper in a bowl; mix well with clean hands, then form into 6 patties. Refrigerate until ready to grill.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray.
4. When the coals are hot, place the burgers on the grill grate and cook for about 5 minutes. Turn and cook an additional 4 minutes for medium-well, or 5 minutes for well done.
5. Serve with the salsa.
YIELDS: 6 SERVINGS

SUMMER SANGRIA

INGREDIENTS
• 3 cups grapefruit juice, chilled
• 1 1/2 cups white grape juice, chilled
• 1 orange, peeled and thinly sliced
• 1 cups strawberries, stemmed and sliced
• 1 1/2 cups club soda, chilled

DIRECTIONS
1. Remove all peel and white pith from the orange with a sharp paring knife; slice thinly.
2. Combine grapefruit juice, white grape juice, orange slices and strawberries in a punch bowl.
3. Add club soda when ready to serve.
YIELDS: 8 SERVINGS

AMERICA’S FAVORITE PORK CHOPS

INGREDIENTS
• 4 bone-in pork chops, 3/4 inch thick, about 2 to 2 1/4 pounds
• 3/4 cup Italian dressing (used reduced fat dressing, if desired)
• 1 teaspoon Worcestershire sauce

DIRECTIONS
1. Combine Italian dressing and Worcestershire sauce in a self-sealing plastic bag; add pork chops and squeeze to evenly distribute marinade evenly over all pork chops.
2. Refrigerate for at least 20 minutes or as long as overnight.
3. Remove chops from bag, discarding marinade. Grill pork chops over a medium-hot fire, turning once, until just done, about 8 to 9 minutes total cooking time. An instant-read thermometer inserted into center of pork chop should register 145 degrees.
4. Serve with sliced tomatoes, broccoli spears and skinny garlic mashed potatoes.
YIELDS: 4 SERVINGS

Source: Kay’s Kitchen – Kay Blakley is a busy working wife and mother of three. She depends on the commissary to provide the means to meet everyday challenges we all face to provide affordable family meals that are tasty, nutritious as well as quick and easy to prepare. Defense Commissary Agency
See more at: www.commissaries.com/kays_kitchen.cfm.

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