Grilled Bourbon Chops

Ingredients

  • 1/4 cup bourbon or unsweetened apple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 3 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each
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Grilled Maple Pork Chops

Ingredients

  • 6 tablespoons maple syrup
  • 6 tablespoons balsamic vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground pepper
  • 4 boneless pork loin chops (1-1/2 inch thick and 12 ounces each)

Directions

  1. In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat. Refrigerate 1 hour. Reserve remaining marinade for basting.
  2. Drain pork chops, discarding marinade in bag. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.

Grilled Eggplant Baba Ghanoush

Ingredients

  • Olive oil (for grill and drizzling)
  • 2 pounds Italian eggplants (4 medium)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • ½ garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Grilled Tofu with Chimichurri

Ingredients

  • 2 14-ounce packages extra-firm tofu, drained, sliced into 8 pieces each
  • 1 teaspoon cumin seeds
  • 1 cup (packed) fresh parsley leaves
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for grill)
  • 1 Fresno chile, thinly sliced
  • Flaky sea salt

Korean Pork Chops

Ingredients

  • 1 tbs gochujang sauce
  • 1 tbs of sesame oil
  • ¼ tsp of ground ginger
  • 2 tbs of brown sugar
  • ⅓ cup of soy sauce
  • 2tsp black pepper
  • 1 tbs of garlic powder
  • 1 tbs of freeze dried chives

Directions

  1. Put all ingredients into a mixing bowl and stir together until incorporated.
  2. Preheat grill in medium high heat. Rub grill grates with vegetable oil. Reserve some of the marinade for dipping before adding the pork.
  3. Coat each chop in mixture. When chop has been flipped baste each chop in the marinade.
  4. Cook until temp is 145. Enjoy!

Korean Grilled Pork Chops

Ingredients

  • 1 tbs gochujang sauce
  • 1 tbs of sesame oil
  • ¼ tsp of ground ginger
  • 2 tbs of brown sugar
  • ⅓ cup of soy sauce
  • 2tsp black pepper
  • 1 tbs of garlic powder
  • 1 tbs of freeze dried chives

Directions

  1. Put all ingredients into a mixing bowl and stir together until incorporated.
  2. Preheat grill in medium high heat. Rub grill grates with vegetable oil.
  3. Reserve some of the marinade for dipping before adding the pork. Coat each chop in mixture. When chop has been flipped baste each chop in the marinade.
  4. Cook until temp is 145. Enjoy!

Grilled Banana Ice Cream Sundae

Ingredients

  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 bananas, peeled, halved and split lengthwise
  • 1 tablespoon Mazola® Corn Oil
  • 2 cups vanilla ice cream
  • 1/2 cup strawberries, thinly sliced
  • 1/4 cup chocolate syrup
  • 2 tablespoons sprinkles

Directions

  1. Preheat grill to medium high heat.
  2. Combine brown sugar and cinnamon in a small bowl.
  3. Brush bananas with Mazola oil and sprinkle with cinnamon sugar. Add to grill and cook until fruit is browned and softened, about 2-3 minutes on each side.
  4. Add vanilla ice cream and bananas to dessert bowls. Top with strawberries, chocolate syrup and sprinkles.