Grilled Pork Chops with Chilled Bean and Tomato Salad

The weekend is here and company's coming.

Time to brew up a batch of my Orange Iced Tea and break out the grill.

For this alfresco dinner party I'm making pork.  Simply seasoned and grilled.  We at a lot of pan fried, bone-in pork chops in my house growing up.  Simple and delicious with mashed potatoes.  As I got older I discovered think cut boneless pork chops.  I love the low fat tender meat, and use is often in dishes such as my Tuscan Pork Chops.  Recently, I just starting to delve into the thick cut pork loin chops, boneless variety.  I'm not sure what my hesitancy was before, but I must say...they are juicy and tasty when cooked just right!  I use this type of pork chop in this recipe.  It's just perfect for grilling.

To go along with the meat I've made a marinated bean salad that chills in the fridge while you prepare the rest of the meal.  

The meat and this bean salad is such a perfect combination of flavors, that I must say this is a favorite dish.  One that's simple to make, but worthy of company!  I would even go so far as to say that the bean salad should be made on it's own.  It would be a perfect summer side salad for any grilled dish.  To round out the meal you just need some crusty country bread, and a nice mixed green salad.  Dinner is served!

So come on over, pour some iced tea, and join me in a wonderful alfresco dinner!






Grilled Pork Chops with Chilled Bean and Tomato Salad

serves 4

1/3 c red wine vinegar
1/4 t salt
1/4 pepper
3 T olive oil
2 15 oz cans cannellini beans, rinsed and drained
1 c cherry tomatoes, cut in half
2 T parsley, chopped
4 1" thick boneless pork loin chops
2 t Italian seasoning
Garnish: parsley

In a medium bowl combine the red wine vinegar, salt, and pepper.  Whisk in olive oil.  Add the beans, tomatoes, and parsley, tossing to combine.  Cover and chill 1 hour.

Heat charcoal or gas grill to medium heat.  Sprinkle both sides of pork chops with salt & pepper and Italian seasoning.  Cook for 5 minutes per side or until desired degree of doneness.  Let stand 5 minutes to rest.  

Stir bean salad and spoon on to a serving platter.  Top with pork chops.  Garnish with parsley if desired.

shared with:
The Weekend Potluck

Fast & Fresh: Strawberry Banana Parfait

Summer heat calls for Fast & Fresh desserts!

When the temperature rises we turn to lighter desserts.  MGG and I love something a little sweet after our dinner on the weekends.  What can I say, it's hard to give up!  Often we have a scoop of ice cream, but during the summer we love to incorporate fresh fruits with our dessert.  Sometimes is just some light angel food cake with a fruit coulis on top.  Fruit gives dessert a fresh sweet taste and a lightness to the dish.


Tonight I made a parfait.  Easy, fast, and fresh!  This is the newest entry in my Fast & Fresh series.  Recipes that are easy to make, keep you out of the heat of the kitchen, and incorporate fresh ingredients.


This parfait is just perfect.  Creamy vanilla pudding nestles among fresh strawberries and bananas.  What a great flavor combination.  The vanilla wafer crumb topping add just that little extra flavor enhancer and a bit of crunch!


For the pudding you could make homemade (but that would involve heat in the kitchen!), or use instant.  Even a pre-made pudding cup would work for this dish and be delishhh!  Feel free to change the pudding flavor as well for a nice variation.  Lemon would work wonderfully.

I hope you enjoy this light dessert, and try it soon.


What is your favorite, easy to make dessert?


Strawberry Banana Parfait


makes 1 parfait


4-5 strawberries, hulled and sliced
1/4 c vanilla pudding
1/2 small banana, sliced
2 T whipped topping
1 vanilla wafer, crumbled
Garnish: banana slices or strawberry slices


In a small glass or dessert dish place sliced strawberries in the bottom.  Top with the vanilla pudding.  Add banana sliced by placing them vertically along the sides of the glass and on top of the pudding.  Top with whipped topping and vanilla wafer crumbs.  Garnish with banana slices or strawberry slices.

Tuscan Pasta With Tomato Basil Cream

Need to get dinner on the table super quick?

How about in under 20 minutes?  Sounds great huh?

Well I have the dish for you. Everyone loves pasta.  This dish is simple, yet elegant, and good enough for company.  The best part is that you can have this dish on that table in under 20 minutes.  The secret is taking some help from refrigerated pasta, and jarred sauce, and zipping it up a bit with some wine and fresh ingredients.  

I discovered this recipe from Southern Living one day and turned to it (gladly) one night when my work was trying to kill me and I pulled a really late night.  Who wants to cook when you're tired?  So this recipe fit the bill.  To round it out serve it with a wonderful mixed green salad and some crusty bread.  Or, if you are like me, just eat it alone while standing in the kitchen!  

So make sure to give this a try...it's a dish that tastes fabulous, and the kids and hubbies will love it.  All in under 20 minutes!

Can't get much easier than this!

Kitchen Tip:  Ravioli is a perfect item to keep on hand in the freezer.  Freeze raw pasta in the package it came in or transfer it to a freezer bag.  No need to thaw, just pop in boiling water and you are ready for dinner!

Tuscan Pasta With Tomato Basil Cream

adapted from Southern Living

serves 4

1 (20-oz.) package refrigerated spinach and cheese ravioli

1 (16-oz.) jar sun-dried tomato Alfredo sauce

2 tablespoons white wine

2 medium fresh tomatoes, seeded and chopped

2 T chopped fresh basil

2 T grated Parmesan cheese

Garnish: fresh basil strips

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with  grated Parmesan cheese. Garnish with basil if desired.