Grilled Pork Chops and Salad

Here is one for my friend Basil H., of Los Angeles. He likes quick and easy but flavorful. This takes five to ten minutes of preparation and ten minutes of cooking time to complete. Stop by your local butcher and have them slice 4 boneless pork chops about a half inch thick. Pre-heat your grill to high then grill the chops for 4-5 minutes on each side.  I lightly seasoned with garlic salt and pepper. Slice and then drizzle spicy yakitori over slices.

For the salad you’ll need the following:

3-4 ounces of arugula

(1) 5 ounce bag of baby kale, baby chard, and baby spinach mix

dried cranberries

candied walnuts

sliced apple

crumbled goat cheese

for the dressing you’ll need:

1/8 cup of balsamic vinegar

3/8 cup olive oil

garlic salt and pepper

Put all the dressing ingredients into a small, sealable container and shake well to combine (add garlic salt and pepper to desired taste). In a large bowl combine all the greens and drizzle dressing onto greens for desired amount and toss. Plate the salad and top with the dried cranberries, candied walnuts, sliced apple, and goat cheese. Place the sliced pork chops onto salad and drizzle spicy yakitori onto each slice, then serve. Very delicious and very easy!

Finished salad topped with grilled pork chop and spicy yakitori sauce

Finished salad topped with grilled pork chop and spicy yakitori sauce

Grilled Portabellas

These are a very tasty change-up from grilling a hamburger. What you will need: 4 portabella mushrooms; large sweet onion; beefsteak tomato; swiss cheese; arugula; spinach; original yakitori sauce; ciabatta rolls; olive oil or cooking spray.

Here is what we did. Take a damp paper towel and gently clean the portbellas and remove the stem but leave the fins. Place on a sheet of wax paper underside facing up and drizzle a small amount of original yakitori sauce into each mushroom cap, about one to two tablespoons and let sit for a half hour. Helpful hint: (we cleaned and used the trays they came in to hold them while they marinated in the yakitori sauce, it also made it convenient to carry them to the grill).

use the trays for marinating and to carry them to the grill

use the trays for marinating and to carry them to the grill

Fire up your grill on medium heat and oil or spray to prevent sticking. Place the portabellas smooth side down for 5-7 minutes (we did 7 min.). After 7 minutes flip and lightly baste the tops with some more yakitori sauce. At this time we also placed our sweet onions, cut about a quarter inch thick, onto the grill. After 3-4 minutes we flipped the onions and with a minute left we placed the swiss cheese on each mushroom cap. Remove from grill and place each on a sliced ciabatta roll. Top with tomato, spinach and arugula. You definitely need a heavier roll to stand up to the juiciness of the portabellas. Enjoy!

Portabellas with Obaachan Sauce Company's original yakitori sauce

Portabellas with Obaachan Sauce Company’s original yakitori sauce