by Bethany on August 17, 2010
I decided to take a little break from the State Fair talk and give you some information you just might be interested in.
You can enter the National Pork Board’s “Calling All Grillers with Groupies” photo contest and win a trip to NYC! Through August 31, visit TheOtherWhiteMeat.com to submit a photo of you and your crew around the grill, along with a 50-word-or-less caption that details how you enjoy spending time grilling-up pork with your “groupies.”
One grand prize winner and guest will be flown to NYC to cook alongside celebrity chef Melissa d’Arabian during the Food Network New York City Wine & Food Festival, October 7-10, 2010. Prize includes airfare, a two-night stay in the Big Apple and a Char-Broil® grill.
My picture would be of my dog, Max. He is always there within milliseconds of us starting the grill. It’s like he senses a change in the motion of the earth when we fire up our grill to put on some pork chops. Not only is he a groupie, but he’s also the official taste tester. Self appointed but backed by the entire family. If this dog ever weighs 100 pounds, it will be because we just can’t say no to those ‘feed me’ eyes.
Source
Who are your grilling groupies?
-B
by porktastic on July 13, 2010
Catch up on my story!
I. Introducing Jamie
II. Cooking Attempt Number One
Let us begin where we left off. Introducing pork into my cooking repertoire!
Using the America’s favorite pork chop recipe from the Super Pork Recipes guide distributed by OPPC, I made eight pork chops, which I marinated for 30 minutes in reduced-fat Italian dressing. Yes, it is a children’s recipe guide, but don’t judge.
After marinating, I used a little of Lawry’s seasoning salt and grilled until the chops reached an internal temperature of 160 degrees. I combined the chops with my first attempt at green bean casserole, which was so easy I’m slightly mortified I had to Google a recipe for it! I also grabbed a dozen ears of amazing, Ohio sweet corn, which was so good it’s slightly ridiculous.
Despite the fact that my entire family left the house at the mention that I was cooking dinner, all did eventually return and sample supper. Only after I tried a bite myself to assure food quality and safety levels to all parties. Everyone lived to tell about the meal, their stomachs are still intact and even though they’d never admit enjoying it, everyone had seconds…
I survived marinated pork chops on the grill, so obviously you can too! It’s time to get grilling. Use this simple and tasty recipe to cook for your family tonight and check out other great pork chop cooking tips in this guide. Love to hear back about how it works out for you! Oh and be sure to check back for how my round two of pork cooking went, where I insanely tried TWO different recipes!
–JJ
Learn more about this recipe here!
Ingredients:
-4 pork chops
-3/4 cup Italian dressing (or use a reduced-fat Italian dressing)
-1 teaspoon Worcestershire sauce
Cooking directions:
Serves 4. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, discarding marinade and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.
Nutrition facts:
Calories: 210
Cholesterol: 60 mg
Protein: 25 grams
Saturated fat: 3 grams
Fat: 11 grams
What’s your favorite marinade or rub?
