Whoot! Tomorrow is the first day of autumn, which means Thanksgiving, Halloween and Christmas are right around the corner.
This is my favourite time of the year. The leaves are changing colour, grandma’s harvesting her garden (which means lots of chocolate zucchini loaf for me!), the weather is perfect for track training, and Dad pulls out all stops on the barbecue. Yep, the winter cover doesn’t go on the grill until the first snow flies.
Tomorrow night we’re having Spicy Orange Pork Chops – one of Dad’s barbecue specials. Here’s the recipe:
Spicy Orange Pork Chops
1⁄2 cup orange juice 125 mL
1 Tbsp canola oil 15 mL
1 tsp freshly ground pepper 5 mL
1⁄4 tsp chili powder 1 mL
1⁄4 tsp paprika 1 mL
2 dashes hot pepper sauce 2
4 boneless pork loin chops 4
2 Tbsp chopped fresh cilantro 30 mL
1. Combine orange juice, canola oil, pepper, chili powder, paprika, and hot pepper sauce in a double plastic bag. Remove 2 Tbsp (25 mL) of marinade; set aside.
2. Add pork to remaining marinade and squeeze bag to coat pork with marinade; seal bag. Let stand 30 minutes.
3. Remove chops from marinade and pat dry; discard marinade. Grill chops over low heat for 30 minutes or until done, basting occasionally with reserved marinade. Sprinkle with cilantro. Serves four.
Recipe from ATCO’s Blue Flame Kitchen
If you like this recipe, you should download this brochure: http://www.canolainfo.org/quadrant/media/recipes/pdfs/grilling-brochure.pdf
There are ideas on everything from marinades to grilling vegetables. But you’d better hurry – barbecue season is coming to an end.
Have a great first weekend of fall. I know I will!
- Chase Superman Duffy