It was such an incredibly beautiful day again here in PA and I really was in the mood to fire up the grill & that’s just what I did. I had some pork in the freezer (and in my sad attempt to clean the freezer out before I purchase more food for it) I thawed it out and created a super delicious marinade. You have to try it!
4-6 pork chops (I used w/o the bone but you can certainly use a bone-in)
Salt and pepper
4 tbl of olive oil
3 tbl of freshly chopped parsley
1 tbl of dried oregano (if you have fresh, use 2 tbl)
1 tsp of garlic powder
2 cloves of garlic, minced
2 tbl of lime juice, fresh
1 tsp of hot sauce (I used Sriracha)
Rinse under cold water and pat dry each piece of pork. Season with salt and pepper and place in a platter with sides (or you can use tupperware) and then set aside.
In my large measuring cup (or a small mixing bowl) add the olive oil, parsley, oregano, garlic powder, garlic, lime juice and hot sauce. Whisk to combine and then pour over the pork. Cover and refrigerate for 2-3 hours. Longer is better 🙂
When you’re ready to cook, preheat your grill to 375 or so. Add the pork and grill until it’s no longer pink inside and has an internal temperature greater than 145 degrees. Then place in a clean platter and tent with foil for 5-7 minutes.
Ingredients (Maple mashed sweet potatoes):
6-7 small to medium yams/sweet potatoes, washed and peeled
1/4 tsp of salt
2 tbl butter or substitute
3 tbl finer grade maple syrup
2 tbl ground cinnamon
4 tbl almond milk (vanilla flavored but regular milk would be sufficient)
Cook your sweet potatoes in a large pot of boiling/salted water. Once fork-tender, drain with colander. I then add the potatoes to my stand mixer bowl, with the paddle attachment on, then add the remaining ingredients. Start out mixing slowly and then increase the speed. Blend until creamy or until you have the desired texture you wish.
I top with additional cinnamon before serving.
— Knead to Cook