Lemon Dill Grilled Pork with Red Quinoa Tabbouleh

Memorial Day for many is the official start to grilling season. Cooks across America dust off the ole' grilling tools, burn the remnants of last seasons final BBQ off the grates (you're not the only one who leaves them there all winter!), and light the coals! It is a near guarantee that the heavenly smells of cooking meat will waft through your neighborhood. Not everyone gets excited about it though...

For many this cooking season means trouble in the diet department. Mayonnaise filled salads, pastas, sugary dressings or sauces, and carbonated beverages. Every BBQ leads to guilt ridden food choices, which leads to fewer days laying on the beach. Maybe, like me, grilling leads to complete anxiety. I am no Grill Master. In fact, I am down right terrible at it! Mastering the flames and heat have been my cooking nightmare every single summer. I just have not been able to grasp the concept of it all. Usually a few of the following take place:

  • I burn the meat, I’m talking black charr!
  • My meat is raw on the inside.
  • Usually both of the above happen at the same time….
  • My meat sticks to the grates.
  • My meat falls apart.
  • I open the lid to have flames burst up at me, I’m assuming this is where the charred meat comes into play? I'm pretty sure I may scream and/or curse when this happens without realizing it. My neighbors probably get a good laugh, someone has to keep them entertained.
  • Every 30 seconds I check to make sure my hair isn’t on fire.
  • In between hair checks I also run eyebrow checks.

See? Not much fun for me. Throw in four kids that are ¨starving to death¨, an inedible meal, and the stress of having to ¨whip up¨ a second meal, and I'm out! I threw in the towel on grilling, until now.

Lemon Dill Grilled Pork with Red Quinoa Tabbouleh Lemon Dill Grilled Pork with Red Quinoa Tabbouleh

 

I am proud to announce that I have mastered one BBQ dish; Lemon Dill Pork with Red Quinoa Tabbouleh. It’s fresh, it’s summery, it’s delicious, and oh so good for you too! I have uncovered a couple of grilling secrets that insure success every single time.

  • Brining- this is the act of soaking your meats in a seasoned water ¨marinade¨ insuring flavorful and insanely juicy results. My brine is powerful enough to get the job done in under 30 minutes! Bringing also keeps that have been just a tad over cooked juicy and tender! Miracle liquid!
  • Thin cut meats- thick cuts equal more cooking time which, for me, leads to disaster. Fiery disaster. Choosing a thinner cut pork, or pounding out chicken breasts and steaks, allows for quick as a whip cooking! Meat is fully cooked before I even get the chance to burn it!

I used Litehouse's Instantly Fresh Herb line to have this meal thrown together in 30 minutes! It cut my chopping/mincing time in half and led to stress free success and a dinner that every single person at my table loved! Feel free to swap out Litehouse's Instantly Fresh Dill in the brine with your favorite herb. Thyme, Rosemary, or even Basil would all work wonderfully in this recipe. No matter what your grilling guss may be, this recipe has it covered. Delicious, easy (even for someone with my skill level), low calorie, and nutritious too! Not to mention the smells that come from this dish are unreal! Neighbors will be peaking over the fence to see what you've got on that grill! Wipe the beads of nervous sweat away and try your hand at grilling. We can do this!

Better Taboulleh Better Taboulleh

 

Lemon Dill Grilled Pork with Red Quinoa Tabbouleh

Serves 8 | Finish in 30 minutes
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This grilled port with red quinoa tabbouleh dish is delicious, easy , low calorie, and nutritious too!

Ingredients

Thin cut pork chops (up to 8),
¼ c. salt,
¼ c. sugar,
2 Tbsp. Litehouse Instantly Fresh Dill,
Zest and juice of 1 lemon,
1 c. red quinoa (any color you can find will work),
1 cucumber peeled seeded and chopped,
2 Tbsp. Litehouse Instantly Fresh Red Onion,
1 large tomato chopped,
2 handfuls flat leaf parsley roughly chopped,
1 c. Litehouse Artisan Crumbled Feta Cheese,
3 Tbsp. olive oil,
Salt and pepper,

Directions

1. Boil 2 ¼ cups water in a pot. Add the quinoa and reduce the heat to a slow boil. Cover and cook 20 minutes, drain any excess water.

2. Meanwhile pour 2 cups water into a large resealable plastic bag. Add the salt, sugar, dill, and lemon zest. Mash the mixture around until dissolved.

3. Add the pork chops (or whatever meat you may decide to use) and seal the bag pressing out any excess air. Allow to brine 20 minutes, longer if you have the time to spare!

4. In a large bowl mix the quinoa, cucumber, red onion, tomato, parsley, feta cheese, olive oil, and lemon juice. Salt and pepper to taste. Set aside.

5. Remove the meat from the brine patting off excess liquid.

6. Cook meat on a hot grill, or grill pan, until cooked through.

7. Thin cut pork chops will take about 4 minutes per side


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