Has it really been two weeks already? Man how time flies!! And it’s a Holiday weekend. Holla!! Anybody have any exciting plans this weekend? We’ll be headed down with the whole family to my grandparents’ cabin to spend the weekend doing a whole lot of nothing. It’s a long-standing tradition and one of those things where I get to give my daughter a little glimpse of my childhood. Don’t you love those kind of things? It’s so fun to see them actually experience some of your favorite memories as a kid. With that in mind, my menu skips a couple of days this time because I’m on VACATION, and BONUS: my dad will be doing most of the cooking, so no grocery shopping or meal planning for me this weekend. If you need something to fill in at least one of those days though, I’ve got some awesome options for you at the end of the post.
So now let’s talk pork chops. I really love “the other white meat.” And our grocery store always has KILLER deals on pork for some reason (Smith’s or Kroger depending on where you live), so it’s a good budget meat option. I usually buy the boneless loin chops from Costco and just freeze two to a bag and pull them out when I want to use them. However you want to do it. This is one of our family’s favorites and another one of our go-to’s that’s been in our rotation since the early days of our marriage (circa 2006). It was sort of just something I made up when we were trying to add a little variety to our Weight Watchers-friendly meals and it’s been one that has stuck around.
The whole grain mustard, garlic and brown sugar make this sort of like a grown-up version of your typical honey mustard and it all caramalizes to the meat while it sears on the grill. It’s just really easy, and really good.
- 4 Boneless Pork Loin Chops
- 1/4 cup honey
- 2 Tbsp Whole Grain Honey Mustard
- 2 Cloves Garlic, minced
- 1 Shallot finely chopped
- 2 Tbsp brown sugar
- 1 lemon, zest + 2 Tbsp juice
- salt and pepper
- Heat up grill or grill pan to medium high heat. In a small bowl, mix honey, mustard, garlic, shallot and lemon zest and juice, and brown sugar. Sauce should be a fairly thick, sticky consistency. If the lemon juice makes it too thin, add a little more honey to thicken. Set aside.
- Sprinkle both sides of chops with salt and pepper and place on grill. Cook pork until almost done, roughly 8 minutes on each side. Just before pork is done, brush the sauce onto one side and turn over so the flame can caramelize the sauce. Repeat on the other side of the meat. Once pork is cooked through, remove from grill and let rest for a few minutes before serving.
The more I share recipes here, the more I realize how much easier it is to throw things together than it is to actually put it into recipe form, so I hope it all makes sense to you and bear with me as I get more into my recipe groove
And now, here’s my menu for the next two weeks. You can find links to most of the recipes on my Pinterest board (below). You can tell the warm weather mood has struck, lots of salads and lighter meals. And like I said, I’m on vacation from cooking for Memorial Day, so it’s a few meals short this time. There are few extra really good ideas here or here though. Enjoy!