Chapter 11: Pork and Lamb: Rich Flavors Unleashed
Blackstone Pork Chops with Apple Sauce
P.T.: 35 minutes
Ingr.: 4 pork chops (1-inch thick), 2 tbsp olive oil, salt and pepper. For apple sauce: 4 apples (peeled and diced), 1/4 cup sugar, 1/2 cup water, 1 tsp cinnamon.
Servings: 4
M. of C.: Griddling
Procedure: Season pork chops with salt and pepper. Heat olive oil on the griddle and cook pork chops for about 5-7 minutes per side, or until desired doneness. For apple sauce, combine apples, sugar, water, and cinnamon in a pot on the griddle. Simmer until apples are soft and the sauce has thickened. Serve pork chops with warm apple sauce.
N.V.: High in protein, vitamins A and C from apples.
Griddled Lamb Chops with Mint Pesto
P.T.: 30 minutes
Ingr.: 8 lamb chops, 2 tbsp olive oil, salt and pepper. For mint pesto: 1 cup fresh mint leaves, 1/2 cup olive oil, 1/4 cup almonds, 2 garlic cloves, 1 tbsp lemon juice, salt.
Servings: 4
M. of C.: Griddling
Procedure: Season lamb chops with salt and pepper, then brush with olive oil. Grill on the Blackstone griddle for 4-5 minutes per side. For the mint pesto, blend mint leaves, olive oil, almonds, garlic, lemon juice, and salt in a food processor until smooth. Serve lamb chops drizzled with mint pesto.
N.V.: High in protein, iron, and vitamin B12.
BBQ Pork Belly Strips
P.T.: 1 hour 20 minutes (includes marinating time)
Ingr.: 2 lbs pork belly (sliced into strips), 1/2 cup BBQ sauce, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp onion powder, salt and pepper.
Servings: 4
M. of C.: Griddling
Procedure: Marinade pork belly strips in BBQ sauce, honey, soy sauce, garlic powder, onion powder, salt, and pepper for 1 hour. Grill on a preheated Blackstone griddle over medium heat, turning occasionally, until crispy and cooked through, about 20 minutes. Serve hot.
N.V.: High in protein and rich in flavors.
Spiced Lamb Koftas
P.T.: 40 minutes
Ingr.: 1 lb ground lamb, 1 onion (finely chopped), 2 garlic cloves (minced), 2 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon, salt and pepper, skewers.
Servings: 4
M. of C.: Griddling
Procedure: Mix ground lamb with onion, garlic, cumin, paprika, cinnamon, salt, and pepper. Form into elongated shapes around skewers. Grill on the Blackstone griddle, turning frequently, until browned and cooked through, about 10-15 minutes. Serve with yogurt or tzatziki.
N.V.: Rich in protein, iron, and spices.
Honey Mustard Pork Tenderloin
P.T.: 45 minutes
Ingr.: 1 pork tenderloin (about 1 lb), 3 tbsp honey, 3 tbsp Dijon mustard, 2 tbsp olive oil, 1 garlic clove (minced), salt and pepper.
Servings: 4
M. of C.: Griddling
Procedure: Mix honey, Dijon mustard, olive oil, and garlic. Season pork tenderloin with salt and pepper, then coat with the honey mustard mixture. Grill on the Blackstone griddle over medium heat, turning occasionally, until cooked through and the exterior is caramelized, about 25-30 minutes. Let rest before slicing.
N.V.: High in protein; honey and mustard add a sweet and tangy flavor.
Griddle Seared Pork Ribs
P.T.: 1 hour 20 minutes (includes pre-cooking)
Ingr.: 2 racks of pork ribs, 1/2 cup BBQ sauce, 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, salt and pepper.
Servings: 4-6
M. of C.: Griddling
Procedure: Pre-cook ribs in simmering water for 1 hour. Mix BBQ sauce, brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Remove ribs from water, dry, and coat with the BBQ mixture. Grill on a preheated Blackstone griddle over medium heat, turning frequently, until caramelized and heated through, about 20 minutes.
N.V.: Rich in protein; contains iron and B vitamins.
Greek Style Lamb Gyros
P.T.: 40 minutes
Ingr.: 1 lb lamb shoulder (thinly sliced), 4 pita bread, 1 onion (sliced), 1 tomato (sliced), tzatziki sauce. For marinade: 2 tbsp olive oil, 2 garlic cloves (minced), 1 tsp oregano, 1/2 tsp cumin, lemon juice, salt and pepper.
Servings: 4
M. of C.: Griddling
Procedure: Marinade lamb in olive oil, garlic, oregano, cumin, lemon juice, salt, and pepper for 30 minutes. Grill lamb slices on the griddle until browned and cooked through. Warm pita bread on the griddle. Assemble gyros with lamb, onion, tomato, and tzatziki.
N.V.: High in protein; tzatziki adds probiotics.
Recipe 8: Cuban Mojo Pork
P.T.: 1 hour 10 minutes (includes marinating time)
Ingr.: 2 lbs pork shoulder (sliced), 1/2 cup orange juice, 1/4 cup lime juice, 4 garlic cloves (minced), 1 tsp cumin, 1 tsp oregano, 2 tbsp olive oil, salt and pepper.
Servings: 4
M. of C.: Griddling
Procedure: Marinade pork in orange juice, lime juice, garlic, cumin, oregano, salt, and pepper for 1 hour. Grill pork slices on a preheated griddle, turning occasionally, until cooked through, about 10 minutes. Serve with rice or in sandwiches.
N.V.: Rich in protein; citrus juices add vitamin C.
Lamb Burgers with Feta and Olive
P.T.: 30 minutes
Ingr.: 1 lb ground lamb, 1/2 cup feta cheese (crumbled), 1/4 cup olives (chopped), 1 tsp mint (chopped), 4 hamburger buns, lettuce, tomato, tzatziki sauce, salt and pepper.
Servings: 4
M. of C.: Griddling
Procedure: Mix ground lamb with feta, olives, mint, salt, and pepper. Form into 4 patties. Grill on the Blackstone griddle until desired doneness, about 5-6 minutes per side. Toast buns on the griddle. Serve burgers with lettuce, tomato, and tzatziki.
N.V.: High in protein and calcium; olives add healthy fats.