Not Your Usual Chops

Walking into the grocery without a list is always interesting for me. I have my ‘go-to’ meals, but I also love to find new things and come up with a recipe. 
First, I walk in and go straight to the meat that is on sell. Usually I find a random mix of  pork-chops, filets, ribs, pork-sausage, and chicken. Depending on the day, I find the different types of meat. This particular day, I decided to buy the pork-chops.
For those of you who live in the South, know what I’m talking about when you think ‘pork-chops’ you automatically think ‘fried’. Well, yes…fried are absolutely WONDERFUL, yet…I’m trying to be a bit healthier. Tough, I know. If you have never had a fried pork-chop, you must try one. They are heavenly. {Maybe i’ll branch out and put those on here one day!}
As for now…I’ll stick with my ‘healthier’ version–

Mustard & Vinegar Based Pork-Chops

porkprepIngredients :

  • 1/3 Cup Dijon Mustard
  • 1/4 Cup Yellow Mustard
  • 2 Garlic Cloves, crushed
  • 1/4 Cup Olive Oil
  • 1/4 Cup White Vinegar
  • 1 1/2 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Dried Parsley
  • 1 Tablespoon Dried Thyme
  • Salt to Taste
  • Pepper to Taste

Preparation :

  1. Mix all of the ingredients of the marinade together.
  2. Pour the marinade over the chops and let sit in the fridge for at least 2 hours. {The longer the better.}
  3. Flip the chops during the marinading process so that all sides are covered well.
  4. Heat up the grill or skillet and cook your chops.
  5. Finish off with fresh parsley.



What is your favorite way to cook your chops? I’d love to hear!



…and let there be HERBs

As I posted yesterday, I am a lover of all things homegrown. Which means I must have my own herbs! When I first started my garden and bought herbs, I was nervous. Nervous I’d kill them, nervous as to what to put them in and nervous that they wouldn’t grow big enough to use them. So, I had my first attempt, which went really well. I studied (yes, seriously…I read) a lot online about how to give each herb the TLC that it needs and which ones to pair with which food. Thankfully, I have now figured out how to dry my own herbs and make my own spices. {EXCITEMENT Squeal}
Today, while I was outside, I decided that I’d share with you all one of my glorious herb pots that I love so much. Yes, Love. It makes my heart smile to see it doing so well. Go ahead…I know you want to laugh. I’ll accept it.


Ahh, if you don’t already have your own ‘homegrown’ herbs, don’t you want to start now?
This herb pot includes :
Curly Leaf Parsley
Lemon Thyme
German Thymeparsley

 {Beautiful Curly Parsley}


{German Thyme and on the other side, Lemon Thyme}



This is probably my most favorite because I use it not only for cooking, but also for flower arrangements and to make my house smell heavenly.


Garlic & Basil Pesto

Who doesn’t love a good Pesto?
This particular recipe is one of my favorites because it is quick and easy!


Ingredients :

  • 2 1/2 Cups Fresh Basil Leaves
  • 1 1/2 Tablespoon Minced Garlic (I am a garlic lover, so you could go light on this if you choose)
  • 1/2 Cup Fresh Flat-leaf Parsley
  • 1/3 Cup Grated Parmesan Cheese 
  • 1/4 Cup Pine Nuts
  • 1/2 Cup EVOO (Extra-Virgin Olive Oil)
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper (If you’d like to add more, please do so)

Preparation :

  1. Place all ingredients into a food processor except for the EVOO, Salt & Pepper. (I decided to cut up my Basil a bit before I did this, but you do not have to do so.)
  2. While the food processor is on, add the EVOO until your pesto starts to form a bit of a paste.
  3. Add Salt and Pepper to your liking. 
  4. Remove the pesto and enjoy!

**Since I like to freeze my pesto so I can use it whenever, I decided to get an ice cube tray and put the pesto in it. First, I rubbed each ‘ice cube’ section with EVOO, and then placed the pesto in each individual ‘ice cube’ section. Then I covered the whole ice cube tray in plastic wrap.


I’d love to hear what your favorite Pesto recipe is–