Left-Over Wednesday: Marinated Pork Chops with Greek Potatoes

This week's L.O.W. is a day late...sorry! Better late, than never, eh?

Marinated Pork Chops

Scott adapted this marinade recipe from a grilling cookbook he has. He is the grill chef of the family, so I do have to note that the grilling instructions are specifically for charcoal grills. Scott's a bit of a snob about grilling...he'd sooner die than use a gas grill! So, if you use a gas grill, just up your cooking times for the pork chops.

Marinade:
1/2 cup lemon juice
2-3 TBS olive oil
Salt and Pepper
2 cloves garlic, minced

Meat:
2 boneless pork chops, 1 in. thick



1. Whisk all the marinade ingredients together. Place pork chops in a baking dish, pour marinade over, cover and let marinate in refrigerator for at least one hour. (It's ok if it's longer)
2. Flip pork chops over in marinade at least once, half-way through marinating process.
3. When you are ready to grill, place the pork chops on the grill, but reserve the remaining marinade.
4. Initially, leave the chops over the fire for 2 minutes. After 2 minutes have elapsed, flip the chops and pour a little of the marinade on each. Leave over fire for one minute. Flip chops again, and baste with reserved marinade. Continue this process of one minute intervals, flipping and basting each time, until about 6 minutes have elapsed. Chops should be medium-well after 6 minutes. Don't forget this is for charcoal grills, which get much hotter than gas grills! Adjust accordingly.

Greek Potatoes

Small red "new" potatoes, cut into 1/4's
2 shallots, minced
3 cloves garlic, minced
Olive oil
Greek seasoning-Cavender's is my favorite
Feta cheese, crumbled




1. Par-boil potatoes for a few minutes until they are just tender. Drain well and place in a large mixing bowl.
2. Add shallots and garlic. Coat all generously with olive oil and sprinkle in at least 2 teaspoons of Greek seasoning, more if desired.
3. Transfer to a baking dish and top with feta cheese. Bake uncovered in 375-degree oven until potatoes are cooked through and cheese starts to get crusty.

Left-Over Wednesdays: Cajun Chicken Pasta

This week's recipe is something that I adopted from a dish that my friend, Janet Revel, made one time. It's really easy, using store-bought sauces, and can be multiplied to feed lots of people (like hungry college students!).

Cajun Chicken Pasta

4 Chicken Breasts
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
2 garlic cloves, minced
Cajun seasoning
1 jar 'Classico Spicy Tomato Basil' sauce
1 jar Alfredo sauce
1 box/bag of bow tie pasta

1. Pan fry chicken breasts until cooked through. Chop into bite-size pieces. Set aside.
2. Saute bell peppers, onion and garlic in olive oil. When vegetables are almost cooked, add a teaspoon (more or less to taste) of Cajun seasoning and finish cooking.
3. Add both jars of sauces and cover. Let simmer for 15 minutes to meld flavors.
4. Add chicken back to sauce and continue simmering.
5. Cook pasta according to box.
6. Serve sauce over pasta. Garlic bread goes well with this too!