Grilled Pork with Corn & Zucchini Salad

Grilled Pork with Corn & Zucchini Salad

Julia   

This dinner is simple and easy, yet the flavors combination is outstanding.  The salad pairs perfectly well with a yummy grilled pork chop.  It’s fast and easy, but fancy enough to serve for company! 

Grilled Pork with Corn & Zucchini Salad

Ingredients

• 4 pork chops, boneless
• Montreal Steak Seasoning
• 1 medium zucchini, quartered
• 1 large cob of sweet corn
• 1 sweet Vidalia onion
• 1 C cherry tomatoes
• 1 T olive oil
• Salt and pepper, to taste

Directions

Begin by seasoning the pork chops with Montreal steak seasoning and placing them on a grill over medium heat.  Cook, flipping occasionally, until internal temperature of the pork reaches 170 degrees. 

Meanwhile, cut the corn off the cob and toss with chopped onions, quartered zucchini and cherry tomatoes in 1 T olive oil.  Season with salt and pepper, as desired. 

Arrange the veggies on a foil-lined grill pan (alternatively you could roast these at 450 in the oven for 30 minutes). 

Place the pan on the grill and grill for 20ish minutes until the zucchini and onions are tender.  Serve alongside the pork chops. 

Enjoy!

Garlic and Onion Bratwurst

Garlic and Onion Bratwurst

Julia   

With the 4th of July just around the corner, now is a perfect time to share a delicious brat recipe. 

For excellent flavor, these brats are simmered in beer, garlic and onion.  The end result is nothing short of the best bratwurst you’ve ever eaten. 

Garlic and Onion Bratwurst – Inspired by Michael and Leah

Ingredients

• 1 package bratwurst
• 1 medium sweet Vidalia onion
• 1/2 tsp. minced garlic
• 1/2 tsp. pepper
• Pinch of paprika
• 1 (12oz) can of beer

Directions

Begin by slicing up in the onion into wedges and then separating each wedge. 

Place the onions, brats, and garlic, pepper and paprika into a large stockpot.  Top with beer. 

Bring to a slow boil, and then reduce to a simmer.  Simmer for 15-30 minutes, covered.  Rotate the brats once during simmering. 

Remove from the pan and rinse any foam off the brats as needed. 

Place the brats on a grill that has been heated to medium.  Cook the brats on medium heat for 10-12 minutes, rotating 2-3 times during the grilling.  Cook until the skin is nicely browned and the internal temperature of the brats crosses 170 degrees (for pork-based brats). 

Meanwhile, keep simmering the onions until they are nice and caramelized.  Serve atop the brats. 

Serve warm and enjoy! 

Crockpot Pulled Teriyaki Pork Sandwiches

Crockpot Pulled Teriyaki Pork Sandwiches

Julia   

With the weather heating up, a good crockpot meal is in order.  While we certainly love our crockpot, I was looking for a sandwich recipe that did not involve BBQ, and I thought this tangy teriyaki pulled pork sandwich sounded interesting to try. 

We loved the flavor and it was so easy to make!  I can imagine some grilled or fried pineapple on the sandwich too.  Yum!

Crockpot Pulled Teriyaki Pork Sandwiches – Adapted from Jamie Cook’s It Up

Ingredients

• Pork roast or loin, ~2 lbs
• Low-Sodium Montreal Steak Seasoning (McCormick)
• 1/4 C chicken broth
• 1 recipe teriyaki sauce
• Whole wheat buns
• Pineapple {optional}

Directions

Place the pork roast/loin into the base of your crockpot and pour 1/4 C chicken broth over the roast.  Sprinkle the roast with Montreal Steak seasoning; roughly 1-2 tsp.  Cover and cook on low for 8-10 hours, until pork reaches 170 degrees. 

When the pork is ready, prepare the teriyaki sauce, by mixing together the water, cornstarch, soy sauce, ginger, honey and garlic.  Bring to a simmer on the stovetop until thick.  Set aside. 

Shred the pork with two forks, and pour the teriyaki sauce over the top. 

Serve on a whole wheat bun.  If desired, grill or fry up a pineapple ring and place on the sandwich. 

Enjoy!