Wednesday, September 16, 2009

Grilled Lemon Pork Chops

This one is an easy one, but so good.

You need for the main:

two 4oz pork loin chops (or chicken, or turkey, etc.)
1/4 c lemon juice
1/4 c olive oil
1 tsp coarse salt
2 tsp dried oregano
copious fresh ground pepper

On the side:
2 cups of broccoli
a small spaghetti squash

1. The night before (or an hour before you want to eat, but longer is better), put the meat in a shallow dish or a ziplock bag and add the marinade ingredients (lemon juice, oil etc). Just let that sit in the fridge.

2. 40 minutes from when you want to eat, split your spaghetti squash in two lengthwise and clean out the seeds.

3. Arrange skin-side up on a baking tray and put into a preheated 350ยบ oven for 30 minutes.

4. Cut up your broc so it's all ready for when you need it.

5. When your squash has 5 minutes left, preheat your grill. I just got a new grill pan and this was its inaugural use and I am very pleased with its performance!

6. When the grill or pan is hot, toss on your meat. It should sizzle - that way you'll get nice grill marks! At this point it's probably time to remove your squash and turn on the broc to steam. You can let the squash cool on the counter for a little while.

7. When you have nice grill marks on one side of the meat (this should only take 4 minutes or so), flip it and do the other side. When the other side is done, so should the meat be, but if you're cooking with pork you should just make a little cut and check: no pink for pig!

8. Cut up your squash, plate your dinner, and you're good to go! Easy!

Note: One spaghetti squash is a lot for two people. Unless you're cooking for more, you'll have leftovers. But fear not! You can freeze the flesh! Just take it off the skin, put it in a baggie and you're good to go. :) Digg Technorati Delicious StumbleUpon Reddit BlinkList Furl Mixx Facebook Google Bookmark Yahoo


  1. love the squash side. will be trying this for sure! suggestion: I would toss the steamed broccoli with the pork juices before eating it...sibel

  2. Sounds good!

    Oh, and pork can absolutely be pink! Not a lot, mind you, but a little is ok (and, IMO, better than well done).