Looking for a last-minute grilling idea for your Memorial Day party? You can't go wrong with pork chops. Here's an easy recipe from Sunny Anderson, host of Food Network's "Cooking for Real."
- 1/4 cup light brown sugar
- 1/4 cup honey
- 1 tablespoon vegetable oil, plus extra for grill
- 1 lime, juiced
- 1 teaspoon red pepper flakes
- 8 thinly cut, about 1/2 inch thick, smoked pork chops
Preheat a grill pan to medium-high. In a plastic resealable bag big enough to fit the chops, mix together the sugar, honey, oil, lime juice and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes. Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, which takes about two minutes. Rotate the chops 90 degrees, and grill for two minutes more to create diamond grill marks. Flip and cook another two minutes. Remove from grill to a serving platter and serve.
- 1/4 pound slab bacon, diced
- 3 hearts romaine lettuce
- 2 cucumbers, peeled, halved and seeded
- 1 medium red onion
- 1 cup sour cream
- 4 ounces crumbled Gorgonzola
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper
- 6 hard-boiled eggs, roughly chopped
In a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, which takes about eight minutes total. Transfer to a paper towel-lined plate to drain. Set aside. Cut the romaine in half lengthwise. Lay flat-side down and slice into 1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber. In a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blitz until smooth. Season with salt and pepper to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.
- 2 cups salted pretzels, lightly broken
- 2 sticks unsalted butter, melted
- 7 tablespoons granulated sugar
- 8 ounces cream cheese, at room temperature
- 1/4 cup powdered sugar
- 3 tablespoons cocoa powder
- 4 cups heavy cream, chilled and divided
- 1 teaspoon vanilla extract
- 2 cups pineapple juice
- 1 6-ounce box strawberry-flavored powdered gelatin mix
- 2 cups frozen chopped strawberries, thawed
- 1-ounce piece semisweet chocolate bar, for shaving
Preheat the oven to 400 degrees Fahrenheit. In a 13-by-9 inch pan, add the pretzels, butter and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake eight to 10 minutes. Remove from the oven and set aside to cool. In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar and cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust. Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, which takes about one hour. Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least two hours before serving.