Tuesday, April 29, 2008

Bustin' My Chops

On to a grill that is... We are trying to enjoy being outside more, so we utilize the grill as much as possible. We seem to eat a lot of chicken, so tonight I thought I'd mix it up a bit and grill some pork chops. These were very juicy and flavorful. I did a foil packet of veggies on the side, and they were pretty good. I think I'll add some garlic to them next time, to kick it up a little.

Pork Chop Willy's Grilling Rub

3 tablespoons sweet paprika
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne
Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium.

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

Source: Epicurious.com

Yellow Squash, Tomato, & Onion Packets

1 medium onion, chopped
2 medium yellow squash, cut into 1/4-inch-thick slices
4 large plum tomatoes, quartered
1/4 cup chopped fresh basil
1/3 cup KRAFT Shredded Parmesan Cheese

Preheat grill to medium-high heat. Place onions in center of (24x18-inch) sheet of foil; top with squash and tomatoes. Sprinkle with basil.

Bring up foil sides. Double fold top and ends to seal, leaving room for heat circulation inside.

Grill 15 min. or until vegetables are tender. Open top of packet; sprinkle vegetables with cheese. Let stand 3 min. or until cheese is melted.

Source: Kraftfoods.com

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