What's for Dinner?: Maple Glaze, Asparagus, and Couscous

This summer has been a great one for me and my family. Today has a bit of fall like weather in the air even though it’s sunny and bright out. You can tell September is around the corner. 

We’ve been gone most of it but I still try to get a decent meal on the table even if I don’t feel like cooking.  Tonight is one of those nights. Bought pork chops and was like, what do I do with it?  Usually I rub them the night before but just didn’t want the same old chop.   It’s a good night to grill and tonight its grilled pork chops with a maple glaze, tomato salad, Israeli Couscous and grilled asparagus and that's What's for dinner?

Prepare your boneless or bone in chops, about 1 inch thick about 8oz per chop. I usually buy a total of 2lb boneless chops, more if you have bone in chops.  I always let my meat sit at room temperature for 1 hour before grilling it otherwise you throw a cold chop on a hot grill and the meat will seize up and be tough.  Salt and pepper each chop. Place on grill and grill accordingly. Remove, tent with foil and let rest for at least 5 mins. The chops juices will be maintained if you let the meat rest before you serve it.

Maple Glaze for Grilled Chops

• 1/3 Cup Balsamic Vinegar
• ½ Cup Chicken Broth
• ¼ Cup Real Maple Syrup
• Few sprigs of fresh thyme (don’t add too many) peel the leaves off
• Lemon Zest and juice of ½ lemon
• Kosher salt and pepper

In a non stick sauté pan, add balsamic and reduce by almost half, then add the broth, syrup, thyme, zest, juice of ½ lemon, salt and pepper, bring to a boil and simmer till the sauce thickens. Taste and adjust seasonings if need be.

When chops come off the grill pour hot maple glaze over the chops. Spoon sauce on top as well.

I usually use Near East Coucous because it takes like 5 mins to make, but when I have extra time, I really like making Israeli Couscous, it’s worth it and tastes really good.

Israeli Couscous

• ½ Red Onion Chopped
• ½ Red Bell Pepper sliced thin
• ¼ Cup pine nuts (toasted or untoasted)
• 1 bay leaf
• Zest of Lemon
• ½ cup chopped flat leaf Italian Parsley
• Olive oil
• 3 Tbsp Butter
• 2 Cups Chicken Broth or more

In a large saucepan sauté in olive oil, the onion, peppers, pine nuts, parsley, bay leaf, lemon zest, salt and pepper. Cook for about 10 mins till the onions are soft.  Add about 3 Tablespoons butter, then add your box of Israeli Couscous (I get mine at Trader Joe’s). Saute till the couscous is totally coated with the butter and browned slightly. Then add 2 Cups of chicken broth, bring to a boil, reduce, cover and simmer for 12 mins till all the liquid is absorbed. Remove the bayleaf before serving and fork fluff before serving. 

Grilled Asparagus

I like to make a foil packet on for my grill, it’s easier.  I take my asparagus and chop off the bottom 1/3 of the stems. Sprinkle with olive oil then sprinkle with Mrs. Dash and Kosher Salt. Wrap up and place on grill for about 3 mins per side.  They are great every time.  You can also roast your asparagus with the same seasonings, just place on a cookie sheet, put in oven at 425 for 20 mins till they are carmelized and tender.

Tip: If you don’t have Mrs. Dash, just use salt,pepper and olive oil, they always come out good. Sometimes I put chopped garlic and lemon pepper on it as well. Hope you enjoy.