Spicy Grilled Pork Chops

a resealable container and refrigerate for use at a later time. Marinade will keep for 2 weeks refrigerated.

Preheat the Grill side to Med-High heat. Drain excess marinade from flank steak. Grill for 5 to 8 minutes per side, depending on preferences. When tested with an instant read thermometer, meat will register 120 – 125°F for rare,

125 – 140° F for medium rare, 145 – 155° F for medium, and 160° F+ for well-done. Do not move steak while on grill, except to turn. Remove meat to a cutting board or platter and let rest for 10 to 15 minutes before slicing.

While steak is resting, grill the Portobello slices. Arrange the mushroom slices in a single layer on the grill and grill for 2 to 3 minutes on each side, until tender with nice grill markings – do not move mushrooms while grilling.

Remove and transfer to a bowl, with any remaining marinade from the mushrooms.

To serve, slice the flank steak into thin slices on a slight diagonal against the grain. Arrange meat on platter and surround with grilled Portobellos. Pour accumulated juices from meat and Portobellos over the meat. Serve.

Nutritional information per serving:

Calories 221 (39% from fat) • carb. 10g • pro. 19g • fat 10g • sat. fat 3g

• chol. 40mg • sod. 913mg • calc. 58mg • fiber 0g

Makes 8 servings

1	tablespoon kosher salt
1	tablespoon sweet paprika
1	tablespoon thyme
1-1/2	teaspoons granulated garlic
1-1/2	teaspoons dried powdered onion

1teaspoon freshly ground (coarse) black pepper

3/4 teaspoon cayenne pepper

1/2 teaspoon white pepper

8	boneless pork loin chops, 5 ounces each, about 3/4 inch thick

Place the salt, paprika, thyme, garlic, onion, black pepper, cayenne, and white pepper in a bowl and mix together. Makes about 1/4 cup Spicy Rub. Sprinkle each pork chop with 1/2 teaspoon of the Spicy Rub. Rub in to distribute evenly over both sides of the chops. Let stand 15 minutes or longer.

Preheat the Grill side to High. When hot, arrange the pork chops on the grill, spacing them evenly - they should not be crowded together. Grill for 9 to 12 minutes per side, moving them only to turn, until the internal temperature of the pork chops reads 160°F when tested with an instant read thermometer. Let pork chops rest for 5 minutes before serving.

Nutritional information per serving:

Calories 178 (35% from fat) • carb 1g • pro. 27g • fat 7g • sat. fat 2g

• chol. 81mg • sod. 210mg • calc. 18mg • fiber 0g

Turkey Burgers with Cranberry Mustard

Makes 6 servings

1/2 cup dried cranberries

2tablespoons boiling water

1/2 cup Dijon-style mustard

1-1/2 pounds lean ground turkey

1cup (5-oz.) finely chopped mushrooms

1/4 cup fresh breadcrumbs

1teaspoon thyme

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Place cranberries in a small bowl and add boiling water; cover and let stand until softened and cooled, about 20 to 30 minutes. Place softened cranberries in a blender. Blend until smooth – mixture will resemble “grainy” type mustard. Reserve. Makes about 3/4 cup Cranberry Mustard.

Place turkey, mushrooms, breadcrumbs, thyme, salt, and pepper in a large bowl. Mix gently to combine (do not overwork mixture). Form into six burgers of equal size. Cover and refrigerate if not grilling immediately.