Peter’s Porkchops

I’m a food blogger. I’m American, living in a Detroit suburb, but I blog mostly about Greek food.

Here’s a question for my fellow food bloggers: Have you ever found a blog that does what you aspire to do, but better than you’ve ever imagined? This year I found one. My online friend Peter Minakis from Toronto is the genius behind His blog is so inspiring. The recipes, photos, history and travel, everything is done in impeccably good taste. I’ve mentioned him before in a previous post. I don’t want to sound like some cyber sycophant. You don’t believe me? Visit his site yourself. You’ll see.

So when I was looking for a new pork chop recipe, Kalofagas was the first place I visited. I found Peter’s Pork Chops with Honey Mustard Glaze. Easy and delicious!

I served them with steamed cauliflower and an avocado tomato salad with lemon mustard vinaigrette and blue cheese.

I used dried and fresh oregano from my garden.

Try Peter’s pork chop recipe and let me know what you think. I guarantee you’ll love them!

Grilled Sweet and Tangy Pork Chops

Another great night for grilling. I turned to the Internet, more specifically, Food Network for a pork chop recipe. This recipe is courtesy of Pat and Gina Neely. I love their show “Down Home with the Neely’s“. They’re adorable.

I served the chops with a salad of mixed greens, walnuts, apples, raisins, and an apple cider vinaigrette. I toasted the walnuts and while they were hot I mixed them with a little salt and cayenne pepper.

Ingredients for the Sweet and Tangy Pork Chops
4 (1 1/2-inch thick) center cut bone in pork chops [I only used 3 pork chops.]
“Neely’s Seasoning Salt” recipe below
“Sweet and Tangy Glaze” recipe below

Directions per Pat and Gina:
“Preheat the grill to medium-high heat.
Season the pork chops lightly on both sides with the Seasoning Salt.
Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.”

Seasoning Salt:
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika

“Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. [I used a jar.] You can store the remaining Seasoning Salt in an airtight container for up to 6 months.” [That’s why I used a jar to mix the seasoning salt!]

Sweet and Tangy Glaze:
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

“In a small bowl, [again, I used another jar] mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.”

These chops were delicious! It’s an easy recipe and I have extra seasoning salt for next time. Enjoy!