Basil-Garlic Grilled Pork Chops and Eggplant Patties

I saw this recipe in a Midwest Living Mag and then went looking for it online just recently. I thought it sounded really good. Maybe that has to do with my recent colonoscopy and thinking that all food sounds good at this point: I did think that the marinate/rub seemed like I would like it to do a bit more time than the 30 minutes called for so I over-nighted it.

Basil-Garlic Grilled Pork Chops

4     3/4 inch thick bone in Iowa Chops, well trimmed

Rub or in my case marinate:

In the blender blend until smooth:
2 tsp. minced Garlic
1 C. Fresh Basil
2 T. fresh lemon juice
2 T. EVOO
1 tsp. Kosher Salt

Rub on the chops and marinate for 30 minutes per the recipe on line but in my case I am trying as an over night marinate.
Med-Hot Grill over direct heat:
5-6 minutes per side to an internal temp of 145F
Remove from the grill and allow to stand covered for 3 minutes before serving.

Then Den and I are doing a weekend trip to Manitawoc, WI to see his brother and take in the Kohler Art Fair in Sheboygan. In route we take in the capital in Madison, a truly lovely capital building by the way. Love the stone work. We had to hit the Penzey's Spices store there. I can tell you that I left a bit of coin there for sure. I love walking into one of their stores, the fragrance that greets you when you open the door is amazing. If you like to cook, it really get's your juices going, for sure. The latest mag. from them as a recipe that I had to try called


Sandy's Eggplant Patties

1 Med eggplant (about 1.5#), ends removed, peeled and cubed
Cover with water and boil for about 5 minutes or until tender. Drain and pour into a bowl. Mash until smooth.
Add:
1 C. Bread or cracker crumbs
1 1/4 C. shredded sharp cheddar cheese
1 egg, slightly beaten
2 T. fresh parsley chopped (or 2 tsp. of Penzey's parsley flakes)
2 T. sliced green onion (I just used one and included some of the green as well)
1 garlic clove (or 1/4 tsp. of Penzey's minced garlic)
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Mix this all up.
In a shallow rimmed plate or pie pan
1/4 C bread or cracker crumbs

Make you patties and coat them on both sided with the bread crumbs.

In a large non-stick skillet heat 1/2 C. or Canola or EVOO. The patties should sizzle when you put them in. Carefully turn each patties after 2-3 minutes. You will have to work in batches. Yields 8-12 patties.

I am thinking that this will go well with my pork chops for lunch and maybe another veggie, it is summer and there are lots of fresh veggies out there.