When the heat wave hits I don't turn on my stove or oven. I still have to feed my husband and myself though. So what do I do? I use the slow cooker and grill. Today's yummy is brought to you by the grill.
What you need for the pork chops:
Up to 6 1/2 inch thick pork loin chops
1/2 cup balsamic vinegar
1/2 cup brown sugar, packed
2 tablespoons Kosher salt
1 tablespoon black pepper
1 tablespoon chopped garlic
1 1/2 cups boiling water
1 cup ice
In a bowl mix everything but the chops and ice until the salt and sugar are dissolved. Then add the ice stirring until you can't melt anymore ice. The mixture should be cold. Add the pork chops, place in fridge for an hour.
Preheat grill to medium - medium high heat, if you have a thermometer on your grill it should be 400-425. Place pork chops at a 45 degree angle. Cook for 2 minutes.
Then rotate the pork chops to the 45 degree angle. Cook for another 2 minutes.
Then flip to the other side and repeat. That's how you get those pretty grill marks.
What you need for the waffle fries:
1/2 package of waffle fries (Such as Ore-Ida)
1/2 onion thinly sliced
1/2 bell pepper chopped (whatever color you have on hand, I used some I had in the freezer)
1 ear of corn, removed from cob
1/2 stick of butter, melted
1 teaspoon ranch dressing mix
1 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
On a cookie sheet, layer waffle fries, onion, bell pepper, and corn. Mix the butter, ranch dressing, pepper, garlic salt, and chili powder. Drizzle over the fries. Place cookie sheet on the grill, make sure the burner isn't on under the pan. Cover the grill and let bake for 25-30 minutes.