Tuesday, August 28, 2012

These pork chops are so very tender, and I really think you will like my "Grown-Up" Mac & Cheese recipe :) Enjoy!

Grilled Pork Chops, Grown-Up Mac & Cheese & Grilled Asparagus
For the Pork Chops:
4 thick cut (1 ½ “) boneless pork chops
Olive oil
Worcestershire sauce
Salt, pepper, garlic powder and onion powder
Dijon mustard
Season both sides of chops by drizzling olive oil, shake a little Worcestershire on each chop, add seasonings then lastly, spread a teaspoon of mustard onto each chop on both sides.  Place in refrigerator for at least a couple hour or overnight.  Grill chops over high heat for exactly 6 minutes on each side.  Remove from the grill and place the pork chops in an oven-proof dish, cover with foil and bake at 350 for 12 minutes.  Remove from oven and let them rest 10 minutes before serving.  The pork chops with be delicious, juicy and tender.
Grown-Up Mac & Cheese:
8 ounces capatavi pasta or corkscrew pasta
5.2 ounces Boursin Garlic & Fine Herbs cheese
1 cup pasta water
1 cup milk
1 egg
2 tablespoons butter
1 teaspoon salt and pepper
1 cup sharp cheddar cheese
Beat egg and milk together and set aside.  Cook pasta according to the directions on the box being cautious not to overcook.  Reserve 1 cup of the pasta water then drain the pasta and return it to the pot.   Add ½ cup of the pasta water to the egg and milk.  (This will keep you from having scrambled eggs in your mac & cheese J) Add the Boursin cheese to the pasta, butter, salt and pepper and egg mixture.  Stir well and place in a greased loaf pan.  Bake at 350 for 30 minutes or until set.  Remove from the oven and sprinkle sharp cheddar evenly over the top and bake for 5 more minutes or just until the sharp cheddar is melted.
Grilled Asparagus:
1 bunch large, fresh asparagus
Olive oil
Salt & pepper
Drizzle asparagus with olive oil then add salt and pepper.  Place them directly on the grill on low heat for 8-10 minutes, turning occasionally.

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