Pork Chops with Seasoned Potatoes

 

Provided by Larry & Debbie Scheurich

This recipe is a combination rather than individual recipes because the combination goes together quite well.  It's best to use fresh herbs, but dried or pre-packaged herbs can be substituted.  There are no exact measurements.  It's best to grill, but you can do it in the oven if needed.

5 stems of rosemary

15-20 stems of thyme

at least 5 cloves of garlic 

Using herb scissors cut the leaves off of the rosemary stems and ensure that the leaves are cut to release the oils from the rosemary

Remove the leaves from the thyme stems and ensure some of the leaves are torn to release the oils from the thyme.  Thyme leaves are typically too small for herb scissors, so this process can be tedious.

Peel and chop the cloves of garlic

Remove the pork chops from the refrigerator to allow them to come to room temperature (about 2 hours).  Put the rosemary, thyme, and garlic mixture on both sides of the pork chops while them warm up so that the herb seasoning "sinks into" the pork chops.

Chop baby red and baby white potatoes into cubes and chop one onion into pieces similar size as the potatoes.

Mix the rosemary, thyme, and garlic in a small bowl.

Mix the potatoes and onions along with the rosemary, thyme, and garlic with some olive oil in a bowl.  Spread them in a pan or foil that is coated with cooking spray.  Place on the grill or in the oven at 450 for about 45 minutes.

Grill or bake the pork chops at 450 for about 12-15 minutes (flip half way through).

Grilled Baby Potatoes (in foil)

Grilled Baby Potatoes (in foil) - by Larry Scheurich Jr.

2 cups baby red and yellow potatoes (diced)
  We find that pre-mixed potatoes from the Little Potato Company are excellent
1/2 diced onion
1/2 diced bell pepper (red, orange, or yellow - green peppers are too strong of a flavor)
1 tbs chopped garlic (garlic powder can be substituted)
1 tbs fresh rosemary
1 tbs fresh thyme

Spray the foil with non-stick cooking spray.  Dice the potatoes. Dice the onion and pepper as small as possible (we used a vegetable chopper with a fine grid.  Place the potatoes, onion, and pepper on the foil.  Drizzle olive oil over the potato mixture and add the garlic, rosemary, and thyme.  Fold the foil so that it seals in the vegetables.  Grill on medium heat for 30 minutes, opening the foil pack in 15 minutes to stir.

We have found that you can also add other vegetables, like green beans to this mixture.

Crockpot Chicken

4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)