Tuesday, July 5, 2011

Vermont BBQ... Maple Chili Pork Chops

Summer has finally visited Vermont and I took full advantage of the weather today, and had a nice BBQ.  We had pork chops in the fridge, ready to be cooked so I got creative with them and decided to do a sweet Maple Chili glaze, complete with real Vermont Maple syrup!  This dinner was simple.  Corn on the cob, grilled onions and green beans, and grilled mango and pineapple!  The sweetness of the corn and fruit left no room for extra spices or seasonings so it was just about getting the timing right for the grilling.

My family started getting really hungry so we started this BBQ with a fresh tossed salad while the meal finished grilling.  We have our protein, veggies, fruit, and starch all covered in one meal.  (Corn is considered a starchy vegetable and was the "starch" for this meal.)  This corn was so sweet on the grill, that I didn't even need butter, just a few sprinkles of salt-free Lemon Pepper seasoning.  (The best on corn on the cob!)

I apologize for the blurry picture, my camera lens was smudged and everyone was waiting at the table while I took my "blog picture". 


Grilled Maple Chili Pork Chops
Serves 8

Ingredients:
2 pounds of pork loin, sliced in 1/2 in slices
1 tbsp of chili powder
3 tbsp Vermont Maple syrup
1 tbsp garlic powder
1/2 tbsp paprika
Pepper, to taste

Mango, sliced
Pineapple, sliced
Onions, quartered
Green Beans


Mix dry ingredients together and rub over the pork chops.  Drizzle maple syrup and allow to marinade for 10-15 minutes.  (During this time you can fire up the grill.  If you are grilling corn and onions, put them on once the grill preheats because they takes about 20 minutes).  Put the mango and pineapple slices and the pork on the grill.  Grill pork chops for 3-5 minutes on one side, flip once and complete the cooking.  If cooking green beans put them on tin foil or a veggie grill rack.  New Guidelines state that pork should be cooked to 140 degrees and should be white on the inside.

Nutrition facts (1 3 oz pork chop, 1/2 cup green beans, corn on the cob, 4 slices of grilled fruit)
385 calories, 30 g protein, 43 g carbohydrate, 13 g fat, 7 g fiber, 75 mg sodium


This dinner came out really juicy and full of lots of flavor.  Again, the hardest part is just timing the veggies right because they always seem to take longer than expected.  It is fun to grill new fruits and veggies because they take on new flavors and its awesome to experiment with new things! 

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