I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Tuesday, September 7, 2010

Lemon Rosemary Grilled Pork Chops

This is a light refreshing grilled meat, but has an unexpected big taste in your mouth!  Enjoy. . .

4 Pork Loin Chops on the bone
1 Tspn. Salt
1 Tspn. Fresh ground black pepper
2 Tblspn. Fresh minced Rosemary
Juice of one lemon
1/2 Cup Extra Virgin Olive Oil
3 Tblspn. Red Wine Vinegar

Rinse Pork Chops and pat dry.  Set aside.  Mix remainder of ingredients and whisk well.  Pour marinade into a zip lock bag.  Add the Pork Chops.  Seal bag and move contents around to fully coat chops.  Refrigerate for a minimum of 2 hours up to 24 hours depending on your time constraints.  Grill to desired wellness.

These are excellent with Roasted Red Potatoes. . .suggested recipe follows below.

Herb Roasted Red Potatoes

6 Medium to Large Red Potatoes (skin on)
1 Large Shallot
Salt and Pepper to taste
1 Tblspn. Dried Italian Parsley
1/2 Tspn. Dried Oregano
1 Tspn. Dried Basil
1 Tblspn. Fresh Rosemary
1 Tblspn. Fresh Lemon Zest Reserved
3 Tblspn.  Fresh Flat Leaf Italian Parsley (Reserved)
4 Tblspns. Extra Virgin Olive Oil

Clean Red Potatoes well with a brush since skin is being left on.  Slice each potatato length wise and then cut into wedges.  Arrange wedges in a single layer on baking sheet.  Roughly chop the shallot and sprinkle over the potatoes.  Sprinkle with salt and pepper to taste.  Sprinkle all dry herbs and fresh Rosemary over the potatoes and shallots.  Drizzle the olive oil over the potatoes and use your hands to mix all of the ingredients into the potatoes and shallots.  Once thoroughly coated, rearrange in a single layer.  Roast the potatoes in a 425 degree oven until the potatoes are fork tender and light golden brown.  Arrange the potatoes on a serving platter and finish with a sprinkle of the fresh parsley and lemon zest and serve.

NOTE:  Any fresh grilled vegetable is wonderful with this meal.

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