Tag: vegetables

Grilled Herb-Rubbed, Bone-In Pork Chops with Veggie Medley

I don’t know what the temperatures are like where you are but here in coastal Carolina it is sweltering hot. The humidity on top of 95+°F weather is horrible. Since I’m not trying to use more energy to cool the house we’re doing a lot of our cooking on the grill. It helps that we have the pool to cool off in when we need to and face it, grilled food always tastes better!

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When you add fresh garden veggies to deliciously grilled meat you have a meal fit for any summer night. That’s how I felt about these herb-rubbed pork chops and grilled vegetable medley. I couldn’t think of a more perfect combination.

Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink inside, pork needs to be more uniformly cooked throughout. Therefore, use a medium direct heat while grilling pork so the inside cooks evenly with the outside.

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Keep in mind when assembling the ingredients for the herb rub that it is more of a template than a hard-and-fast rule. We aren’t going for dainty precision with this technique, just a uniform infusion of robust herbal flavors.

 

Grilled Herb-Rubbed, Bone-In Pork Chops

Ingredients

  • 2 T. Kosher salt
  • 6-8 large fresh basil leaves, torn into pieces
  • 2 stems fresh rosemary, leaves stripped from stems and crushed
  • 2 T. fresh thyme leaves, crushed with fingers
  • 3 cloves garlic, smashed, peeled and roughly chopped
  • 1 T. black Hawaiian salt
  • 4 thick-cut bone-in pork chops, approximately 1” thick

Instructions

  1. Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
  2. Scrub grill grates with a wire brush prior to starting. Preheat grill to medium before adding pork chops over direct heat. Cook for 7-8 minutes, turn once, but otherwise keep the lid closed as much as possible. If your chops are thinner or thicker than 1”, adjust cook time accordingly.
  3. Remove chops from heat, cover and let rest for 3 - 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.
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Grilled Summer Vegetable Medley with Herb Butter

Grilling is a great way to enhance the natural sweetness of summer garden vegetable. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.

Ingredients:

Herb Butter:

  • 4 T. unsalted butter, room temperature
  • 2 t. fresh thyme leaves, stems removed
  • Pinch of salt, or prepare on Himalayan salt block.
  • 3 small yellow squash, washed and halved
  • 3 small zucchini, washed and halved.
  • 3 red bell pepper, core removed and cut into equal-sized flat pieces
  • 1 medium red onion, tough outer layer removed and cut into ½“ half round sections
  • 3 T. extra virgin olive oil
  • 1 T. black Hawaiian salt

Directions:

GrilledSummerVeggieMedley_1

For herb butter, combine butter, thyme, and salt into a small bowl or on a Himalayan salt block, if you have one. (Do not add additional salt if you use this method). Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.

Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, the temperature should be between 350-450 degrees.

Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp-tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.

Remove from heat and serve immediately with grilled bone-in pork chops. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation

Organic Vegetable Gardening At Home

Organic Vegetable Gardening At HomeYou don’t have to be a farmer to start organic vegetable gardening at home. In all reality, organic gardening at home isn’t much different than what is done on a farm. The biggest differences are the size of the garden and the control you have over the crops.

The first thing to do when starting an organic vegetable garden is to decide on the ideal location. Many people opt for the backyard but keep in mind that for optimal growth your crops should get at least 6 hours of sunlight every day. You also want an area that has easy access to water a suitable drainage system. If draining is an issue you may do a raised bed organic garden.

Compost soil

Once you have found the right spot for your garden it’s time to cultivate the land. Grab a pair of gloves and your gardening tools and start removing weeds from the roots. To test the soil mix it with some compost. If everything blends together and stabilizes the soil is good for planting.

DIY Compost

diy compost

Anyone can start a compost pile and it doesn’t take a lot of time or money either. Here is a great tutorial for both indoor and outdoor composting.

Before you start your organic vegetable garden do some research on what plants flourish in your area. Because climate, pests, and plant-borne diseases vary by region you’ll avoid potential disappointment by planning ahead. You can also research which plants protect each other from pests and the ideal crop rotation for your area and time of year. To help deter pests you can put up a fence and install ladybugs and toads in your garden.

DIY Organic Vegetable Garden

Having your own organic vegetable garden has many benefits, both financially and health-wise. When it comes time to harvest you can freeze, can, and preserve any excess as well as gift some to friends, family, and neighbors. Many places have local farmer markets where you could also sell  your excess haul for coffee money.