This is a great recipe to grill (or bake) – the tangy yogurt marinade keeps chicken moist and creates a flavorful outer coating that zings. Serve with couscous and citrus chunks for a winter break.
Mix together yogurt, mustard, dill, thyme. Place pounded chicken in dish, spoon yogurt mixture over, cover and let marinate for at least 1 hour or overnight. Grill or broil for 10-15 minutes each side, until fully cooked at center. If you’re broiling, place rack one level from the top most setting.
*The easiest way to pound chicken is to wrap in plastic wrap and pound with the smooth side of a meat mallet. Keeps meat from splattering.
I had the pork chops cooking before I had settled on a side dish. Mashed potatoes or rice would have usually been my choice but I spied some couscous in the back of the cabinet. The basic package directions would have worked just fine but I did a search just to see what was out there and saw this one that called for cherry tomatoes, basil, and Parmesan. I still have one cherry tomato bush in the back garden that is pretty well grown up with grass and weeds but it yielded enough for the recipe. I’ve let my basil go to seed but there are still plenty of young, tender leaves on it. It worked just fine as a side, although it was a shame to waste all that good gravy! Bonus critter shot! Katie and Homer taking time for a little shut eye. Homer stays out in the garage all night because he doesn’t get along with Toby. Mrs J lets Toby out in the morning and Homer comes in. He must spend all night awake because he sleeps pretty much all day long. Tired kitteh.
This worked out nicely. I saw this recipe the other day after a search prompted by one of the foodie shows on TV. I’m pretty sure it wasn’t the one I saw put together on the show but it looked really good. I made some minor changes but nothing radical. Dredge the chicken in seasoned flour and brown the pieces in oil. Set them aside and wipe the pan out, add more oil and cook some sliced onions down, then add sliced lemons, sliced garlic, chicken broth, and a little lemon juice with a few sprigs of rosemary and let it come to a simmer. Spoon the veggies into a baking pan and lay the chicken over the top, then pour the liquids over everything and place the tray into a preheated 400 degree oven. Baste every 15 minutes until the chicken is cooked through, about 40 minutes in my oven. I turned the chicken over for the last 15 minutes and then back again before I took this shot. We had pearled couscous and Brussels sprouts to go with the chicken. The sprouts were sauteed in bacon fat with balsamic vinegar and more lemon juice. Pretty decent dinner.
Here is a repeat of the very first recipe I posted for Thursday Night Menus years ago. This recipe was my first time making a chutney and we threw it on pork because that is what we were cooking that night. It was a perfect match. That started the whole peach week idea a year later when peaches were in season again.
Last year, weather and disease limited the peach crop in Colorado, so I didn’t do much peach cooking, but this year looks like a bumper crop. Once I’m done just eating them straight from the ‘peach bowl’ I’ll start cooking with them again.
Mix together garlic, salt, pepper and oil and brush over both sides of chops. Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop. Grill additional 5 to 7 minutes, until cooked to desired doneness. Serve immediately, with additional chutney if desired.
Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.
This is a family favorite. We went with Tyler Florence’s recipe for tonight’s dish, the prosciutto was an interesting touch. I almost went with baked potato for the side because I wanted something a little different than the wild rice mix that’s my goto for this before remembering the couscous I had ordered from Amazon.
We decided to do pork chops today and were set to do the cream of mushroom soup thing with them but couldn’t quite picture the gravy on the couscous we had picked out for a side. We opted to dump in two cans of tomato bits with green chilies after the chops browned in olive oil, added a chopped Vidalia onion, covered it, and set it asimmer. We had some frozen, ripe Anaheim peppers and thawed those enough to split and remove the seeds and membranes and tossed them in with the chops. When they had cooked down a little they were pureed in a blender with a little oil and garlic. The puree was pressed through a sieve and the liquid added back to the pan. Mrs J noticed some brown mushrooms that were nearing their use by date so in they went, too. One of Mrs J coworkers gifted her a couple of squash and they didn’t go to waste. They marinated in oil and balsamic vinegar and were grilled right before the meal was plated. Delicious!