Pork Ribs and Potatoes on the Grill

Ingredients:

• 2 pounds country style pork ribs
• ¼ cup soy sauce
• ¼ cup orange marmalade
• 2 tablespoons of catsup
• 4 russet potatoes, scrubbed
• 2 teaspoons olive oil
• ½ head of iceberg lettuce, chopped
• ½ bunch of baby spinach leaves
• 1 cup of cherry tomatoes
• ¼ cup Asian style dressing
• Aluminum foil

Preparation:
Mix the soy sauce, marmalade, and catsup in a bowl.
Brush the ribs with the sauce.
Place ½ teaspoon of olive oil in the center of a square of aluminum foil.
Place a potato on the oil and roll it up in the aluminum foil.
Repeat with the other potatoes.
Place the ribs and potatoes on the outdoor grill and cook over medium high heat until done.
Alternatively, these may be baked in a 375 degree oven 45 minutes or until done.
Toss the lettuce, spinach, tomatoes, and dressing.
Serve the ribs and potatoes with the salad.


Photo/Mike Johnson, TheBusyBrain.com
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Teriyaki Pork on a Stick with Rice, Broccoli, and Carrots

Ingredients:
1 pound pork tenderloin, cut into cubes
1 small can of pineapple cubes
1 jar of teriyaki sauce
1 head of broccoli florets
1 cup of sliced carrots
2 cups of rice
½ teaspoon salt
¼ teaspoon pepper

Preparation:
Bring 3 ¾ cups of water to a boil.
Lower to a simmer and add the rice, salt, and pepper.
Cover and cook for 20 minutes.
Place the pork and pineapple on skewers.
Brush with the teriyaki sauce.
Grill on an indoor grill until browned and the juice runs clear.
Put the broccoli and carrots in ¼ cup of water in a bowl.
Microwave for 3 minutes, until crisp tender.
Place the pork and pineapple on a bed of rice with the vegetables on the side.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Mushroom Grilled Pork Chops with Sweet Melon Salad

This is another meal that can be ready in about 30 minutes. This recipe is enough for four people. To increase it to a recipe for six, simply add another yam, 2 more pork chops, and 2 more cups of melon salad. Yes, there is a pork chop underneath those wonderful looking mushrooms.

Ingredients:
4 green onions, chopped
8 ounces of mushrooms
1 tablespoon real butter
1 tablespoon olive oil
4 sirloin pork chops, thin cut
½ teaspoon oregano
Salt and black pepper
2 sweet potatoes
1 head of broccoli, cut up into florets
4 cups of watermelon and honeydew, cut into chunks or round balls
1 sprig of fresh mint
1 cup of vanilla yogurt

Preparation:
Cook the onions and mushrooms in the butter and oil, being careful to not allow the mushrooms to touch so they brown on all sides. Cover the pan to keep them warm.
Cut the melon into chunks or round balls and place in the freezer for 15 minutes.
Wash and scrub the sweet potatoes.
Cut them into small pieces and place them in a microwave safe bowl.
Microwave on high 4 minutes or until they are tender. Cover with foil to keep warm.
While the sweet potatoes cook, preheat the indoor grill.
Place the broccoli florets in a bowl with ¼ cup water.
Microwave on high 4 minutes until they are crisp tender.
While the vegetables cook, sprinkle salt, pepper, and oregano on the pork chops.
Cook on a hot grill for 3 minutes or until the juice runs clear.
Take the melon balls out of the freezer.
Chop the sprig of mint and stir it into the melon balls.
Place one cup of melon salad into 4 dessert cups.
Top with ¼ cup of vanilla yogurt and garnish with another mint leaf.

Wine pairing:
Pair this pork dinner with the Daniel Gehrs 2008 Oak Free Chardonnay reviewed in this article.

Photo/Suzanne Pitner

More great recipes are at my Sacramento Easy Meals Examiner website.

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