Grilled Pork Chops are marinated in Almond milk, then grilled to perfection. Serve with lettuce, cucumber, carrots, cabbage, and tomato salad tossed with vinegar and tomato sauce!
One of my favorite holidays is the 4th of July. Not sure why. Maybe it’s the Macy’s parade. Or maybe it’s the never-ending parade of movies about Independence Day, my favorite being yes, you guessed it, Independence Day with Will Smith. That speech by Bill Pullman’s character as the president of the United States always puts me in the mood for food hot off the grill--or popcorn!
Well, popcorn for dinner is quite inadequate, especially if you’re feeding my imaginary family of eight. So let’s serve a more substantive meal.
One of my favorite Independence Day meals is pork chops. I love pork. Stewed pork. Jerk pork. But especially, pork chops. Sometimes I brown it first before saute, or simply pan fry. However, in the spirit of the summer, I like to put it on the grill, especially on the 4th of July! So today, let’s have pork chops! I am going to show you how I prepare pork chops on the 4th of July. We will serve it with a salad and sweet potatoes, and don’t forget your favorite bottle of chardonnay. I hear red wine works, too. I wouldn’t know. I love my Merlot unadulterated.
Do you like pork chops? How do you prepare yours? What do you serve it with? Let us know in the comments box below.
Grilled Pork Chops
To prepare this succulent meal, you will need the following basic items:
Bone-In Pork chops, Almond milk, and your favorite spices. But here, I am going to give you some of my favorite spices:
Ingredients:
8 bone-in pork chops
2 tablespoons dried parsley
1 tablespoon onion flakes
1 teaspoon ginger
1 teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
2 cups Almond milk
Method:
After cleaning pork chops, pat dry and lay aside.
Combine seasoning (onion, pepper, and salt) with Almond milk and pour over pork chops. Set aside to marinate for as long as you possibly can. The longer the marinade the tastier the chops. I usually try to marinate from the day before.
Light your grill.
Remove chops from milk mixture and place on paper towels.
When the grill is properly heated, place meat on moderately high flames. Flip the meat when "brown" and let cook for another 10 - 15 minutes. If you have a thermometer, cook to 145F.
Wash and place some sweet potatoes on the grill. Don’t let a good grill go to waste. Use a fork to test the potatoes. When done, remove, cool then peel.
When the chops are done, remove from the grill and place on the plate to “cool”. After five minutes or so, your succulent pork chops are ready for consumption.
The whole process including preparation takes approximately 45 minutes to 24 hours.
Finally,
Prepare your salad.
Tossed Salad
½ cup chopped tomatoes
1 cup shredded cabbage
1 cup chopped lettuce
½ cup sliced or diced cucumber
½ cup shredded carrots
¼ cup tomato paste
1 tbsp vinegar
½ tsp sugar
Method:
Combine chopped veggies in a bowl. Combine tomato paste, sugar, and vinegar. Add mixture to veggies and toss.
Tips:
Pork chops can be slightly difficult to cook if inexperienced. If you overcook, it becomes trashy/chewy, and if undercooked, of course, that is unhealthy! Maintaining a balance is very important.
Pork chops are like liver--very easy to cook. The longer they stay on the stove/grill, the tougher they become.
Enjoy your mouth-watering 4th of July meal… And Happy Independence Day!!!