Easy Honey Garlic Pork Chops & Fully Loaded Wedge Salad

easy honey garlic pork chops

Ingredients

  • 4 pork chops*

  • Salt and pepper, to season

  • 2 tsp garlic powder

  • 2 tbs olive oil

  • 1 tsp unsalted butter

  • 6 cloves garlic, minced

  • 1/4 cup honey

  • 1/4 cup chicken broth

  • 2 tbs apple cider vinegar*

Instructions

  1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.

  2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 5-6 minutes each side). Transfer to a plate; set aside.

  3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant. Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly, while stirring occasionally.

  4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.

  5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

    *In flyer May 21 - 27, 2023
    Recipe and photo credit: Cafe Delites

Fully loaded wedge salad

Ingredients

Salad:

  • 1 head lettuce*

Dressing:

  • 1/2 cup sour cream, about 6 ounces*

  • 3 ounces soft Blue Cheese or Gorgonzola*

  • 1 Tbs buttermilk*

  • juice of 1/2 lemon, more to taste*

  • salt and pepper to taste

Toppings:

  • crumbled bacon*

  • minced red onion

  • finely chopped bell pepper*

  • finely chopped cucumber

  • finely chopped carrots

  • chopped croutons

  • chopped tomatoes*

  • finely chopped hard cooked egg

  • chopped or sliced black olives

  • garbanzo beans

Instructions

  1. Put the dressing ingredients together in a small food processor and process briefly until combined, but still lumpy. Add salt and fresh cracked black pepper to taste, and add more milk if you'd like a thinner dressing. Add more lemon juice if you like.

  2. Wash and dry your head of lettuce. Remove any loose or browned leaves. Slice in 1/2, through the core. Slice each half into 3 wedges, so you have a total of 6 wedges. Remove any bit of core from the bottom of each wedge. Do this shortly before serving your salad.

  3. Arrange your lettuce on a platter and drizzle each wedge with a little of the dressing. Scatter the toppings on top of the wedges and all around them.

  4. Serve immediately with extra dressing.

*In flyer May 21 - 27, 2023
Recipe and photo credit: The View from Great Island

Annah Kassen