Grilled pork chops with cherry-sriracha sauce.

Grilled pork chops with cherry-sriracha sauce. Credit: Marge Perry


1⁄2 cup cherry preserves

1 tablespoon sriracha

1 teaspoon balsamic vinegar

1⁄2 teaspoon garlic powder

1⁄2 teaspoon ground coriander

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

4 ( 3⁄4-inch thick) pork chops, about 2 pounds


1. Combine the cherry preserves, sriracha and vinegar in a small saucepan; bring to a boil and immediately reduce heat and simmer until thickened, about 8 minutes.

2. Meanwhile, heat the grill or grill pan for direct-heat cooking.

3. Combine the garlic powder, coriander, salt and pepper in a small bowl; sprinkle evenly over the entire surface of the pork chops. Place the chops on the grill or grill pan and cook until the undersides are well-marked, about 3 to 4 minutes. Turn and cook until an instant-read thermometer inserted horizontally indicates 145 to 150 degrees, another 3 to 4 minutes.

4. Spoon some of the sauce over the pork chops and pass the rest. Makes 4 servings.

Nutritional analysis for each serving: 372 calories, 33 g protein, 27 g carbohydrates, 0 fiber, 14 g fat, 5 g saturated fat, 436 mg sodium

TIP: The cherry-sriracha sauce can be made in advance and kept refrigerated for weeks. It also pairs well with chicken.



4 tablespoons butter, softened to room temperature

1 tablespoon finely chopped parsley

1 tablespoon finely chopped basil

1 teaspoon lemon zest

1 (2-inch-thick) porterhouse steak, about 2 pounds, at room temperature

1 teaspoon salt

1⁄4 teaspoon black pepper


1. Stir the butter in a small bowl to help soften it. Add the parsley, basil and lemon zest, and thoroughly combine. Place the butter in a mound on wax paper or plastic wrap and form into a cylinder. Roll the plastic around the log, twist the ends closed and refrigerate.

2. Heat the grill for both direct-heat and indirect-heat cooking. Season the steak with the salt and pepper.

3. Place the steak on the rack over the fire and cook until browned on the underside, about 2 to 3 minutes. Turn and cook another 2 to 3 minutes; move to indirect heat. Close the grill and cook to desired degree of doneness, about another 10 minutes for medium-rare.

4. Allow the steak to stand 5 minutes before cutting it away from the bone and slicing each section.

5. Slice the butter and place a pat on top of each serving. Makes 4 servings

Nutritional analysis for each serving: 330 calories, 29 g protein, 0 carbohydrates, 0 fiber, 23 g fat, 12 g saturated fat, 742 mg sodium



2 tablespoons extra-virgin olive oil

2 teaspoons country-style Dijon mustard

2 teaspoons chopped fresh rosemary

2 teaspoons fresh thyme

2 teaspoons fresh oregano

4 cloves garlic, smashed

1 (2 1⁄2-pound) boneless beef tenderloin

1 teaspoon salt


1. Whisk the oil and mustard in a large bowl until smooth; stir in the rosemary, thyme, oregano and garlic cloves. Add the beef and turn it to completely coat in the mixture. Refrigerate 2 or more hours.

2. Preheat the oven to 450 degrees. Transfer the beef to a baking sheet pan coated with cooking spray; discard the garlic and let the meat come to room temperature for about 10 minutes. Place in the oven and cook 20 minutes; reduce the temperature to 350 degrees and roast until the beef reaches an internal temperature of 120 degrees for medium-rare, about 15 more minutes.

3. Allow the meat to rest 10 minutes before slicing. Makes 6 servings

Nutritional analysis for each serving: 317 calories, 40 g protein, 1 g carbohydrates, 0 fiber, 16 g fat, 5 g saturated fat, 502 mg sodium

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