Category Archives: grilling

Tried and True Marinated Grilled Pork Chops

Tried and true recipe for grilled pork chops marinated and seasoned to perfection.When my kids asked what meal I’d like for Mother’s day, I said grilled pork chops.  They looked at me a little blankly, because they were hoping I’d say something like frozen pizza and boxed macaroni and cheese.  I rolled my eyes at them and said, ” Don’t worry, I’ll make it myself!”  They let out breaths of relief and said, “Thanks, Mom, you’re the best!  Happy Mother’s Day!”  They let me make my own birthday cakes, too.  Aren’t they great?

Grilled pork chops marinated and seasoned to perfection.

In my mind, there is nothing like marinated, grilled pork chops.  This particular marinade came about because my husband and I realized we had 5 open bottles of mustard in our refrigerator.  Desperate to use up the two Dijon’s , I created this concoction.  It  was such a hit that I had to go out and buy more Dijon.  We eventually ate the 2 bottles of regular  yellow mustard up with hot dogs and hamburgers, so I can proudly say that we only have three open bottles of mustard now.  (don’t ask me to give up my Saucy Mama Smoky Garlic mustard; it stays no matter what).

Tried and True Marinated Grilled Pork Chops
  • ½ cup Dijon mustard
  • ⅓ cup vegetable oil (or any kind of oil that doesn't solidify in the fridge)
  • ¼ cup balsamic vinegar
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp thyme
  • ½ tsp ground black pepper
  • 2 tsp honey
  • 6-8 pork chops
  1. Whisk together the marinade ingredients.
  2. Place pork chops in a glass 9x13 pan.
  3. Pour the marinade over the chops, moving the meat around to coat both sides.
  4. Cover with plastic wrap and refrigerate 30-60 minutes.
  5. Heat up the grill and cook the chops about 7 minutes on each side (longer if thicker meat, less if thin).


A Rainy Day Barbecue with Avocados from Mexico

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

One of the reasons that my husband and I bought our current house was its great layout for entertaining. We love to have friends over for barbecues and parties. 


When I was contacted by Avocados from Mexico and asked to have a party featuring Rick Bayless recipes with Avocados from Mexico, I was excited to host another summer barbecue with friends.   If Mother Nature had fully cooperated, we would have had  lots of fun in the sun, luckily, I did a lot of prep work before the rain started.

I made a Tomatillo Avocado Salsa whose ingredients were grilled.  I had gone outside early in the morning and grilled corn, tomatillos and chiles and then preprared everything in the dish but the avocados.   I also made Grilled Chicken with Tomatillo-Avocado Sauce…but in light of the deluge, we had pan seared chicken.  The avocados still starred in both dishes. The Avocados From Mexico Facebook page

Tomatillo Avocado Salsa:

2 small ears fresh corn, shucked

1 small poblano chile

9 oz tomatillos, husked (about 4 large)

3 avocados from Mexico, halved, pitted, peeled and roughtly chopped

3 Tbsp finely chopped red onion, rinsed

1/4 cup chopped fresh cilantro

1/2 tsp salt


Preheat gas grill to medium heat.  Grill corn, turning until golden with some char marks on all sides.  Remove from heat and let cool.  Meanwhile, grill the chile until charred on all sides and tomatillos until browned.  Cut the corn kernels from the corn cobs into a large bowl.  Remove stem from tomatillos and chop them, retaining the juice and putting them in the bowl with the corn.  Peel the charred skin from the chile.  Remove the stem and seeds from chile.  Chop and add to the corn.  Add the onion, cilantro and salt.  Right before serving, add the avocado.  Mash it into the other ingredients and stir to combine.

Grilled Chicken with Tomatillo-Avocado Sauce

1 Jar Frontera Tomatillo Salsa

3 Tbsp olive oil

4 boneless, skinless chicken breast halves, pounded to 1 inch thick

1/3 cup chicken broth

1 avocado from Mexico, halved, pitted, peeled and diced

1/4 tsp salt

cilantro for garnish


In a shallow glass dish, combine 1/4 cup salsa and 1 Tbsp oil.  Add the chicken and turn to coat.  Cover and refrigerate 2-3 hours.  Heat gas grill to medium.  In a sauce pan, heat the other 1 Tbsp oil.  Add the rest of the jar of salsa (1 3/4 cups) and heat for 5 minutes.  Add broth, simmer until thick enough to coat a spoon, about 10 minutes.  Remove from heat and add avocado.  Sprinkle chicken with salt and placeon grill.  Turn once, searing on both sides and cooked through, about 8 mintues.  Serve with chicken with sauce.  Garnish with cilantro.

Now for the good part: there is something for you, too:  The Avocados From Mexico BBQ like Rick Bayless! Sweeps.  If you make one of these recipes from Rick Bayless, you can enter for a chance to win the grand prize:  a trip for two to Chicago to visit Rick's own restaurant the Frontera Grill and an autographed cookbook! So rain or shine, give these recipes a try!!!

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Brined Grilled Pork Chops

Grape Soda Brined Pork Chops

I apologize right off the bat for the photos.  They stink.  However, with all of the move and chaos, I haven’t had a chance to grill again.  I will eventually retake these because you need to see how good they were!

This is one you will never believe.

It’s the strange and kooky way my brain works.

I have been reading grill and barbecue cookbooks.  I have been looking at blogs written by master grill persons. Continue reading

Grilled Turkey

Grilled TurkeyThis is what I served for the 4th of July.

And yes, I am actually that far behind on some of my posts.   There is a reason my blog title calls me Harried. (not to be confused with harry….which I tend to object to….)

Anyway, you know I mentioned that 25 pound turkey in my freezer?  This was it’s smaller sidekick.    Weighing in at 14 pounds, it was the perfect size for the grill. Continue reading

Grilled Steak Kabobs

Recently, I went to dinner at some friends house and the man of the house grilled a marinated tri-tip roast.  It was about the best thing I have had in ages.  Since then, I have been looking at marinades, trying to see what I could come up with to simulate that other one.  Instead of experimenting on full sized roasts, however, I have used much smaller pieces of meat.

A wonderful marinated steak kebab recipe that uses ginger ale
A wonderful marinated steak kebab recipe that uses ginger ale

Continue reading