Pork Chop Marinades

Mexican Marinade

4-6 pork chops

1/4 cup olive oil

1 lime, juice

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Balsamic Pork Chop Marinade

4-6 pork chops

1/2 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons dijon mustard

3 cloves garlic, minced

3/4 teaspoon salt

3/4 teaspoon pepper

1/8 teaspoon red pepper flakes

1 teaspoon dried rosemary

Tandoori Pork Chop Marinade

4-6 pork chops

1/4 cup plain yogurt (Greek or regular)

1 1/2 teaspoons dijon mustard

1 1/2 teaspoon fresh ginger, minced

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon turmeric

2 tablespoons lemon juice (1 lemon)

2 tablespoons canola oil (or other vegetable oil)

1/8 teaspoon cayenne pepper

Honey Ginger Pork Chop Marinade

4-6 pork chops

3 tablespoons olive oil

1/4 cup soy sauce

1/4 cup honey

2 cloves garlic, minced

1 tablespoon red wine vinegar

1/2 tablespoon fresh ginger, minced

1/2 teaspoon onion powder

1/4 teaspoon black pepper

Balsamic Apricot

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 cup apricot preserve

1 teaspoon garlic, minced

1 teaspoon lemon zest, minced

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).

You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.

Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.

Black Pepper Marinade

 2 garlic cloves, finely chopped

1 tablespoon onion, finely chopped

2 tablespoons balsamic vinegar

1 tablespoon vegetable oil

1 tablespoon white vinegar

1 tablespoon dark brown sugar

1⁄2 teaspoon kosher salt

1 1⁄2 teaspoons fresh coarse ground black pepper

Mix all ingredients except the pepper in a blender or food processor.

Add pepper and stir do not blend.

Pour into a ziploc bag or glass dish for marinating.

Do not make ahead. Make fresh as you need it. Meat is ready to grill in 20 minutes.

Enough for 4-6 breasts or chops, 1-2 steaks.

From: https://www.food.com/recipe/black-pepper-marinade-311356

Chicken Piccata Meatballs

 1 lb ground chicken

1/4 cup grated parmesan cheese

2/3 cup panko breadcumbs

1/2 tsp salt

4 cloves garlic, minced

1 tbsp lemon zest

2 tbsp olive oil

1/2 stick butter

3 cloves garlic, minced

1 tbsp flour

1 cup chicken broth

1/4 cup capers + 2 tbsp caper brine

1/4 cup lemon juice

In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.

Using 2 tbsp of meat, roll into balls.

Heat a large sautepan over medium-high heat and add oil.

Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.

In the same pan, add butter and garlic. Once melted, whisk in flour.

Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.

Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs. Serve meatballs over pasta, rice, or enjoy as is.

Baked Mixed Vegetables

 5 oz.Boursin cheese 

1 medium zucchini, chopped

1-1.5 cup chopped asparagus

1 cup chopped mushrooms

1/4 cup sun-dried tomatoes, chopped

1/2 cup artichoke hearts, chopped in half

3 garlic cloves, minced

1 tbsp Italian seasoning

1 tbsp onion powder

2 tbsp olive oil

Salt and pepper

1/4 cup pesto

Instructions

1- in a baking dish, add all the veggies and seasonings. Drizzle with olive oil and toss together to mix

2- Make space in the middle of the dish and add the cheese and pesto sauce

3- Bake at 375F for 20 mins. Remove from oven and mix to combine.