Summertime Days Are Fleeting

Grill for April 2017

Summertime is starting to wane, and a different feel is in the air. Although some lasting summer heat may be in the forecast, the likelihood of welcoming  cooler weather can be anticipated. If you want to get the grill going and enjoy some of the September evenings you should try out the recipes in this article. You may end up impressing yourself and your friends with the results.

Sweet and Garlic Pork Chops

4 (1-inch thick) or 8 (1/2–inch thick) pork chops (2 pounds total)
1 head garlic, broken into cloves and peeled
3 tablespoons sugar
1/3 cup soy sauce
3 tablespoons honey
3 tablespoons rice wine
2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger
2 teaspoons salt
1 teaspoon freshly ground black pepper


  1. Make 1 or 2 cuts in fat side of each chop to prevent curling.
  2. In a blender, combine garlic, sugar, soy sauce, honey, wine, sesame oil, ginger, salt and pepper. Spread over both sides of chops, place chops in baking dish, cover and marinate in refrigerator 1 to 2 hours.
  3. Preheat grill to high. Brush and oil grill grate. Place chops on grate and grill until brown 6 to 8 minutes per side for thick chops and half that time for thin, or until temperature on an instant-read thermometer is 160F.

Pork & Veggie Packets

1 pound pork tenderloin, sliced
2 cups sliced carrots
1 (8oz) can sliced water chestnuts, drained
1 medium green pepper, julienned
2 green onions, sliced
1/4 cup reduced-sodium soy sauce
4 tsp sesame oil
1 tsp ground ginger
Hot cooked rice


  1. Divide pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil, but do not fold close. Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly.
  2. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.