Saturday, December 5, 2009

Zesty Tomato Pork Chops with Gorgonzola Mac and Cheese

Zesty Tomato Pork Chops
Amy - amylz

1 can (10-3/4 ounces) condensed tomato soup
1 package McCormick Grill Mates Zesty Herb Marinade
1 tablespoon honey
4 bone-in pork chops, 1-inch thick (2 lbs)

Mix soup, marinade mix and honey in small bowl.  Reserve 1/4 cup sauce.  Grill pork chops over medium heat about 20 minutes or until desired doneness, turning every 5 minutes.  Brush with remaining sauce during the last 10 minutes of grilling.  Serve with reserved sauce for additional flavor.

**I did not use honey as I had none on hand.  I use boneless pork chops.  Because I knew it wasn't going to be appropriate grilling weather, in the morning, I mix the sauce and let the pork chops marinade in the soup/marinade mixture.  That evening I popped in the oven on 350 until chops were done and served them with the reserved sauce.**

Gorgonzola Mac and Cheese
Sharon (Gatorgrrrl) inspired by Alton Brown

1/2 lb elbow macaroni
2 T butter
1/2 cup diced onions
2 eggs
6 oz. evaporated milk
1/2 tsp hot sauce
S&P to taste
1 cup white cheddar cheese, shredded
4 oz Gorgonzola cheese

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return the hot pot to the stove and melt butter and saute the onions.  Add pasta and toss to coat.  Whisk together the eggs, milk, hot sauce, salt and pepper.  Stir milk into the pasta and add the cheese.  Over low heat continue to stir for 3 minutes or until thickened and creamy.

**In the review of the recipe, the person said it was rich.  So knowing this in advance, I purchased Organic Raw Mild White Cheddar Cheese.  I used 1-1/2 to 2 cups of the white cheese and added an addition 3 oz of evaporated milk.  I really thought this was delicious, but I'm a huge gorgonzola cheese fan.**

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