Have you tried Holiday Grapes yet? I had no idea what Holiday grapes were. I’m sure I’ve had them before, but I didn’t know what they were called. My discovery of Holiday Grapes was made through a wonderful program called Fruit my Cube. This program was designed by the Farmer’s Market in Belleville, Illinois. They decided to put together boxes of fruits and veggies that are delivered to employers throughout the area. Individuals can order a “Fruit Cube” that contains apples, oranges, grapes, pears, etc. Each week, employees can order a cube for $10 and then go to a designated pickup area and get their cube. Last week’s cube contained Holiday Grapes, among other things. They were the sweetest, juiciest grapes I have ever had. There is no bitterness in the skin either. If you see these are your local grocery store, try them. Yum!
We have a great meat market/grocery store in our area. They have wonderful cuts of meat that are all fresh and offered at a decent price. When I was there to pick up something for dinner, I found these amazing pork chops. They were HUGE – about 3″ thick. I wanted to come up with an easy recipe that allowed me to marinade them all day and just throw them on the grill when it was time for dinner.
They took a while to cook because they were so thick, but I think everyone liked them. I served them with my mashed potatoes and some frozen corn.
Grilled Pork Chops
4 large pork chops
6 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons chopped garlic
Add olive oil, balsamic vinegar and garlic to large, plastic zipper bag and mix. Add in pork chops. Place in refrigerator to marinate for several hours, turn bag over halfway through the marinating process.
Preheat grill and place pork chops directly on grill over medium heat. Discard remaining marinade Sprinkle chops with garlic powder, salt and pepper to taste. Cook over medium heat, turning once, until juices run clear and the meat reaches an internal temperature of 170 degrees. Remove meat from grill, cover with foil and let rest for 10 minutes before serving.
09 Nov 2011 1 Comment