Summer just wouldn't be complete without firing up the grill. Not only does grilling help us beat the heat in the kitchen, but it also gives food a smoky aroma and taste that's downright satisfying.
Not to mention it’s my favorite time of the year, SUMMER!! Ok! There’s nothing I love more than grilling in the summer, especially if I can escape the heat and grill indoors!! Kohl’s has made summer so easy with all their summertime grilling tools.
One of my favorite things to grill is the bone-in pork chop. The fat in these cuts provides luscious flavor and releases moisture, which can prevent the chops from becoming dry.
Add a grilled vegetable salad to the menu and now we’re ready for summer!!! Below I am giving you one of my exclusive recipes for Grilled Pork Chops.
You can get all the Food Network tools to make this recipe at Kohl's.com
Grilled Pork Chops
Ingredients:
4 pork chops bone-in
1/4 cup olive oil
1 1/2 tablespoons brown sugar
2 teaspoons Dijon mustard
1 1/2 tablespoons soy sauce
1 teaspoon of lemon zest
2 teaspoons parsley leaves chopped, plus more for garnish
2 teaspoons thyme leaves chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon granulated onion
1 teaspoon crushed red pepper
Instructions:
Place the pork chops in a bowl or resealable gallon-sized bag.
In a medium-sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, crushed red pepper, salt, pepper, granulated onion, and garlic.
Pour the marinade over the meat. Marinate for at least 1 hour or up to 8 hours.
Preheat an outdoor grill or indoor grill pan to medium heat.
Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.
Let the meat rest for 5 minutes, then serve.
Grilled Vegetable Salad With Dijon Vinaigrette
Ingredients:
Salad
• 2 Zucchini, cut lengthwise or into ¼” size slices
• 4 peaches pitted and cut into quarters
• 2 Bell Peppers (Red, Orange or Yellow), core removed & cut in half
• 1 small Onion, cut in half
• 1 bunch of Asparagus
• 8 oz. of whole Mushrooms, cut in halves
• 8 oz. of Grape Tomatoes (whole, don’t cut) or Plum Tomatoes, cut in halves
• 1/2 cup of Olive Oil
• 5 oz. of Arugula
• 5 oz. of Spring Mix
• Lemon Slices, for garnish
Dijon Honey Vinaigrette
• 3 Tbsp of Extra-Virgin Olive Oil
• 2 Tbsp of Sherry Cooking Wine (or White Vinegar)
• 1/2 tsp of minced garlic
• 1 tsp of Italian Seasoning
• 1 pinch of Crushed Red Pepper Flakes
• 2 tsp of Dijon Mustard
• 2 tsp of Honey
Dressing
Pour the ingredients for the vinaigrette into a jar or container with a lid. Close the lid tightly. Shake the ingredients together to form an emulsion. Set aside.
For The Vegetables
Wash and dry all the vegetables with a dry cloth or paper towels.
cut all the vegetables by cutting the vegetables in half and rubbing them with olive oil next season the vegetables with salt and pepper.
Prepare the grill
Heat your grill pan to high medium-high heat.
Once the grill is hot, place all the vegetables on the grill. They just need to be charred enough to get grill marks. DO NOT burn them!
Remove the vegetables from the grill onto a pan. If preferred, slice the vegetables of your choice into small bite-size pieces. Drizzle all the vegetables, lightly, with olive oil. Set aside.
Pour the ingredients for the vinaigrette into a jar or container with a lid. Close the lid tightly. Shake the ingredients together to form an emulsion. Set aside. Then, using a large bowl, mix the arugula and spring mix together, then spread it out on a large platter.
Note: If you like extra dressing, double or triple the vinaigrette ingredients. You can also make it ahead of time and chill it in the fridge until ready to use.
Assemble -
Arrange all the grilled vegetables on top of the mixed greens and top with the grape tomatoes, if using. Garnish the platter with lemon slices.
Divide the salad into 8 salad bowls. Drizzle each salad with dressing.
Products Used
Setting the Table
