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Lemon pepper proves that two is indeed better than one

3 months ago

Lemon pepper proves that two is indeed better than one

grilled lemon pepper pork chops

Lemon alone is as healthy as it is, but once paired with pepper, it offers another set of health benefits such as weight loss and detox. Aside from its zest and flavor, lemon pepper also gives excellent aroma that can attract anyone to your dish. Discover how it pulls off its magic in this recipe for grilled pork chops.

Grilled Lemon Pepper Pork Chops with Creamy Smashed Potatoes and Herb Grilled Vegetables

 

1 kilo Pork chops (about 4 thick slices), washed clean and patted dry

4 cloves Garlic, finely minced

1 pack Pepper marinade mix

1 tsp Lemon zest

  • Juice of 1 lemon

2 Tbsps Yellow mustard

2 Tbsps Olive oil

  • Salt and pepper, to taste

 

  1. On a large flat tray, lay out the pork chops one by one.
  2. Combine the rest of the ingredients in a small bowl. Mix thoroughly, and divide equally between the pork chops, making sure to generously season and rub through each piece.
  3. Transfer to a large bowl and marinate for at least 30 minutes or overnight.
  4. Bring a lightly oiled grill pan to high heat until smoking hot. Grill each piece for 5-7 minutes on each side, and loosely cover with foil while cooking the remaining pieces. Transfer to a serving plate and serve with your favorite side dishes.

 

CREAMY SMASHED POTATOES

½ kilo Potatoes, skin on

2 cups Water

  • Pinch of salt

2-3 Tbsps Butter

¼ cup Milk

  • Salt and pepper, to taste

 

  1. Gently and thoroughly clean the potatoes under cool running water. Cut into quarters then boil in water and salt until fork tender.
  2. Once cooked, transfer to a medium bowl and roughly smash into preferred chunkiness. Mix in the butter and milk until well incorporated. Season with salt and pepper to taste. Serve immediately.

 

HERB GRILLED VEGETABLES

1 Large zucchini, sliced into 1/2 inch oval disks

1 Eggplant, sliced lengthwise then crosswise into 1 inch pieces

2-3 Whole tomatoes, halved

2-3 Red onions, skins peeled off

3 Tbsps Extra virgin olive oil

½ tsp Dried basil

½ tsp Dried oregano

½ tsp Dried thyme

  • Salt and pepper, to taste

 

Put all ingredients into a medium bowl and toss to coat evenly. Let the vegetables sweat out for about 10 minutes before grilling. Grill for about 2-3 minutes on each side or until desired doneness is reached. Serve immediately.

 

Recipe and photo by Idda Aguilar

 

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