June 2017 – Grilling

Grilled Pork Chops

Emily Martin, Denver

  • 6 pork chops
  • ½ cup water
  • 1/3 cup soy sauce
  • ¼ cup vegetable oil
  • ¼ teaspoon garlic powder

Combine water, soy sauce, oil and garlic powder. Marinade pork chops in mixture for at least 2 hours or up to 24 hours. Grill at 400°F no more than 15 minutes (5 to 7 minutes per side.) Pork chops are done when internal temperature is 165°F.

Grilled And Dilled Corn On The Cob

Dorothy Yeager, Ephrata

  • ½ cup mayonnaise
  • ½ cup light sour cream
  • ¼ cup chopped fresh dill
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 10 ears corn, shucked
  • cooking spray
  • 2 oz. Cotija cheese or feta cheese
  • 1½ teaspoons chipotle chili powder

Preheat grill to medium-high heat. Combine the first 6 ingredients in a shallow dish. Place corn on grill rack coated with cooking spray; cover. Grill corn 12 minutes or until lightly charred, turning occasionally. Place hot corn in mayonnaise mixture; turn to coat. Place corn on a platter. Sprinkle with cheese and chili powder.

“New” New Mexican Green Chile Cheeseburgers

Dorothy Yeager, Ephrata


  • 4 garlic cloves
  • 1 cubanelle pepper
  • 1 serrano pepper
  • 1 medium tomatillo, papery skin removed
  • cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon freshly diced red onion
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon sugar
  • ¼ teaspoon kosher salt


  • 6 (1/2 inch thick) slices small red onion
  • 1½ tablespoons olive oil, divided
  • 4 oz. cremini mushrooms
  • 2 garlic cloves
  • 15 oz. can unsalted black beans, rinsed and drained
  • ½ cup plus 1 tablespoon whole wheat panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ancho chili powder
  • 1 large egg
  • 2 oz. aged white cheddar cheese, thinly sliced
  • 6 romaine lettuce leaves
  • 6 whole wheat hamburger buns, toasted

Preheat broiler to high. To prepare relish, place first 4 ingredients on a foil-lined baking sheet. Coat vegetables with cooking spray. Broil 14 minutes, turning vegetables once. Wrap cubanelle and serrano in foil; let stand for 10 minutes. Peel and cut into 1 inch strips; discard peel and seeds. Combine tomatillo, cubanelle, Serrano, garlic and remaining relish ingredients in a mini food processor. Pulse until combined.

To prepare burgers, brush onion slices with 1½ teaspoons oil. Arrange onion in a single layer on a foil-lined baking sheet. Broil 6 minutes or until slightly charred, turning once. Combine mushrooms, 2 garlic cloves and black beans in a food processor; pulse until mixture is coarsely chopped. Add panko, spices and egg; pulse until combined. Divide mixture into 6 equal portions; shape each portion into ½ inch thick patty.

Heat a large cast iron skillet over medium heat. Add remaining tablespoon olive oil to pan and swirl to coat. Add patties; cook 12 minutes, turning once. Add cheese to patties during last 2 minutes of cooking. Cover pan to melt cheese. Place lettuce leaf on bottom half of bun. Top each lettuce leaf with one patty, one charred onion slice, and about 1½ tablespoons relish. Top with top halves of buns.