(Family Features) From casual gatherings with friends to outdoor athletic activities and leisurely time at home, all of the best summer pastimes have one thing in common: tasty snacks make them more enjoyable.
Light, airy and fresh popcorn is a perfect summer snack. It’s naturally low in fat and calories, non-GMO and gluten free – all the makings of an ideal guilt-free treat. Whether you enjoy it one delicious handful at a time, sprinkled with seasonings or as an ingredient in fun summertime recipes, popcorn offers plenty of versatility for every occasion.
You can kick up the heat with a zesty popcorn mix or take a sweeter route with a blend of toasted coconut and bananas. No summer sporting event is complete without some good old toffee-style popcorn and nuts, and even a favorite like ice cream sandwiches can only get better with the addition of sweet, crunchy popcorn and candy.
Spice Up Summer Snacks
Freshly popped popcorn is a light snack perfect for summer, and you can add just about any flavor to satisfy whatever you may be craving. Start by sampling these topping favorites then taste your way to other creative combinations.
- Garlic salt
- Parmesan cheese
- Dry taco seasoning mix
- Dry ranch-style seasoning mix
- Lemon pepper
- Italian herbs: oregano, basil, marjoram, thyme and crushed rosemary
- French herbs: marjoram, thyme, summer savory, basil, rosemary, sage and fennel
- Brown sugar
Find more popcorn recipes perfect for summer at popcorn.org.
Coconut Monkey Mix
Yield: 7 cups
- 1 cup flaked coconut (unsweetened or sweetened)
- 6 cups popped popcorn
- 1 tablespoon butter or margarine, melted
- 1 teaspoon sugar
- 1/8 teaspoon salt
- dash of nutmeg
- 1 cup dried banana chips
- Heat oven to 325° F.
- Spread coconut in 13-by-9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes, or until edges of coconut begin to brown.
- Spread popcorn over coconut and sprinkle with butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss.
- Bake 5 minutes longer, remove from heat and toss with banana chips. Serve immediately or cool and store in airtight container.
- 2 1/2 quarts popped popcorn
- 1 1/2 cups light brown sugar
- 3/4 cup dark corn syrup
- 1/2 cup butter
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1 package (6 ounces) chocolate pieces
- 1/2 cup chopped walnuts
- 2 pints brick-style vanilla ice cream
- Keep popcorn warm.
- In 3-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 F on candy thermometer).
- Pour syrup over popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed.
- Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool.
- In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between two popcorn rectangles.
Ballpark Popcorn Crunch
Yield: 3 quarts
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 quarts unsalted popped popcorn
- 1 cup chopped walnuts
- Heat oven to 350° F.
- Cream together butter and brown sugar until light and fluffy.
- In separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated.
- Spread on large baking sheet in single layer.
- Bake 10 minutes, or until crisp.
Beach Party Popcorn
Yield: 2 1/2 quarts
- 1 teaspoon soy sauce
- 1-2 drops hot pepper sauce
- 1/3 cup melted butter
- 2 quarts popped popcorn
- 2 cups assorted seasoned snacks (crackers, pretzels, etc.)
- 1/2 package (0.56 ounces) bacon-onion dip mix
- Heat oven to 350° F.
- Add soy sauce and hot pepper sauce to melted butter.
- Put popcorn and seasoned snacks in large bowl. Pour butter mixture over popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again.
- Spread mixture in 15 1/2-by-10 1/2-by-1-inch jelly roll pan and bake 8-10 minutes, stirring once.
Source: The Popcorn Board
(Family Features) Summertime meals are all about the grill. This year, give your grill and your family a break from hamburgers and hot dogs, and heat things up with the flavor and versatility of fresh pork.
From tender Sweet Sriracha Pork Skewers to Memphis-Style Dry Baby Back Ribs, the possibilities are endless. Make your cookout the best on the block with these tips and recipes from world champion pitmasters Tuffy Stone and Darren Warth:
• Start with a fresh and high-quality meat like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings perfect for any cookout occasion.
• Don’t lift the lid of your grill unless you are checking for doneness or turning the food to avoid letting the heat escape or interrupt the cooking process.
• Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.
• If you’re short on time, try a pre-seasoned option like Smithfield Marinated Fresh Pork, so that the prep work is already done for you.
Find more great grilling tips, videos and recipes at SmithfieldGetGrilling.com.
Memphis-Style Dry Baby Back Ribs
Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons dry mustard
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
- 1/4 cup prepared yellow mustard
- apple juice or water, in spray bottle
- barbecue sauce (optional)
- To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
- Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
- Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
- If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.
Sweet Sriracha Pork Skewers
Recipe courtesy of Pitmaster Darren Warth
Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
- 1 Smithfield Fresh Pork Tenderloin
- 1/2 cup agave nectar
- 2 tablespoons Sriracha sauce
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 pint fresh pineapple chunks
- wood skewers, soaked in water
- Trim skin off pork tenderloin and cut into 1-inch cubes.
- To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
- Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
- Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145° F.
Learn why foil-packet cooking is hot, hot, hot
(Family Features) As the saying goes, big things come in small packages and that may explain the burgeoning popularity of foil-packet recipes. Minimal preparation and cleanup are easy trade-offs for the immense flavors you can create in these tiny containers, whether you prepare them in the oven, on the grill or over an open flame.
The secret to successful foil cooking is locking in the layers of flavor from each ingredient. It’s surprisingly simple to create delicious, healthy dishes when cooking with foil. An ingredient like seasoned rice vinegar offers a wholesome alternative to many condiments and flavorings while giving your packet a big flavor boost.
With no artificial preservatives, flavors or ingredients and no high-fructose corn syrup, Nakano® Rice Vinegars are the perfect solution for building better-for-you foil-packet meals. With organic varieties and easy-to-read labels featuring real, recognizable ingredients, you can feel great about layering delicious flavor into your next foil-packet meal with rice vinegar.
Garlic seasoned rice vinegar delivers a boost of flavor to this Asian-inspired chicken, creating a sensational main dish. Add crisp fresh veggies tossed with organic rice vinegar and garlic as a side then finish the meal with a sweet take on a juicy fruit crisp.
Find more inspired ideas for healthy meals at Mizkan.com/Recipes.
7 Steps to the Perfect Foil Pouch
- A 12-inch square piece of foil is a good starting point, but you may need to adjust depending on the recipe. Remember you’ll need plenty of extra room around the ingredients for the heat to build up and cook the contents to perfection.
- Use heavy-duty foil to avoid tears or poor seals that can spill ingredients and precious seasonings and juices.
- Spread foil on a flat surface and add a light nonstick spray, if needed.
- Place ingredients and seasonings in the center of the foil.
- Bring long sides of the foil together over the food. Pinch together and make 1/2-inch folds straight across at least twice for a strong seal. Remember to leave plenty of open space between the foil and food.
- Make 1/2-inch folds on each short end, folding toward food but leaving at least 1 1/2-2 inches between the seam and food.
- Handle pouch with care to avoid piercing or tearing, and always use tongs to remove pouches from heat.
Prep time: 10 minutes
Cook time: 45 minutes
- 4 tablespoons Nakano Seasoned Rice Vinegar – Roasted Garlic
- 2 teaspoons gochujang (chile bean paste)
- 6 tablespoons maple syrup
- 4 teaspoons soy sauce
- 2 tablespoons, plus 2 teaspoons, olive oil
- 4 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 chicken thighs
- 4 cups fresh cauliflower, riced (use grater or food processer so cauliflower resembles rice)
- 1 1/2 cups fresh scallions, sliced
- 2 cups fresh sugar snap peas
- 3 sprigs fresh cilantro, for garnish
- Heat oven or grill to 375° F.
- In large bowl, mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip chicken in marinade and toss lightly until coated.
- Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch contents (ensuring that liquid stays inside foil).
- Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Garnish with cilantro before serving.
Chef’s tip: For best results and added flavor, marinate chicken 30 minutes before preparing pouches.
Substitutions: In place of gochujang, red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar. Alternatively, substitute 2 teaspoons sriracha for gochujang.
Bartlett Pear and Oat Crisp
Prep time: 10 minutes
Cook time: 30 minutes
- 4 cups fresh pears, medium diced
- 4 tablespoons Nakano Seasoned Rice Vinegar – Mango
- 3/4 cup quick oats
- 2/3 cup brown sugar
- 1/2 cup, plus 2 teaspoons, all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons butter, diced into 1/4-inch squares
- Heat oven to 375° F.
- Toss pears in rice vinegar and set into lightly greased foil pouch.
- Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly.
- Pour mixture evenly over pears, seal pouch and bake 20 minutes.
- Open top of foil and bake another 10 minutes, or until crisp and golden.
Chef’s tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.
Prep time: 10 minutes
Cook time: 25 minutes
- 3 tablespoons Nakano Organic Rice Vinegar – Seasoned
- 1/4 cup olive oil
- 1 teaspoon salt, plus extra, to taste
- 1/2 teaspoon pepper, plus extra, to taste
- 1 tablespoon, plus 1 1/2 teaspoons, fresh parsley, chopped
- 1 1/2 teaspoons fresh garlic, minced
- 1 cup fresh zucchini, sliced into 1 3/4-inch long, 1/4-inch thick planks
- 1 cup fresh green pepper strips
- 1 cup fresh red pepper strips
- 8 fresh stalks asparagus, slicing off 1/4 inch from bottom of stalk
- 1 fresh portobello mushroom, sliced into 1/2-inch squares
- 1 cup fresh eggplant, diced into 1/2-inch squares
- Heat oven or grill to 375° F.
- In large bowl, mix together rice vinegar, olive oil, salt, pepper, parsley and garlic to create marinade.
- Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch.
- Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat.
Chef’s tip: Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes.
Makes 4 servings
- 1 pound boneless beef top sirloin
- 1 tablespoon cornstarch
- 1-1/2 tablespoons Kikkoman Soy Sauce
- 1 tablespoon dry sherry
- 2 teaspoons Kikkoman Hoisin Sauce
- 3 tablespoons vegetable oil, divided
- 2 bunches green onions, cut into 1-1/2-inch lengths, separating whites from tops, divided
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon crushed red pepper
- Mongolian Sauce*
- 1 teaspoon sesame seed, toasted
- Cut beef across grain into thin strips. Combine next 4 ingredients; stir in beef. Let stand 15 minutes. Stir-fry half of beef in 1 table-spoon hot oil in wok or large skillet over high heat 1 minute; remove.
- Repeat cooking procedure with remaining beef and 1 tablespoon oil; remove. Heat remaining 1 tablespoon oil in same pan. Add whites of green onions, garlic, ginger and red pepper; stir-fry 1 minute.
- Stir in green onion tops. Add beef and Mongolian Sauce.
- Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seed before serving.
*Mongolian Sauce: Combine 1/3 cup water, 1 tablespoon sugar, 1/2 tablespoon cornstarch, 2-1/2 tablespoons Kikkoman Soy Sauce, 1 tablespoon dry sherry and 1 teaspoon Kikkoman Hoisin Sauce.
Adds Spark to End-of-Season Cookouts
(Family Features) “Barbecue” is a word that, when uttered, makes mouths water and keeps folks tending pits and grills for hours at a time. But with little time left for optimal outdoor cooking this season, how do you turn up the heat and ensure your next barbecue is the best of the bunch?
Although the “world’s best” barbecue is perhaps the most feuded-over food claim, it’s hard not to think of the South in connection with best-of-class barbecue.
<p>Southern barbecue, with its time-burnished, rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen come from the South, and many great barbecue showdowns take place in the South, like the Jack Daniel’s® World Championship Invitational Barbecue Contest held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies from region to region, there are a few standard Southern barbecue traditions that hold true throughout the entire Southern barbecue belt and beyond.
For one, barbecue in the South usually means pork, but there are a few exceptions; beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.
Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime.
Many sauces contain ingredients such as molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners that would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler while still holding true to Southern barbecue traditions.
Jack Daniel’s® Barbecue Sauce, for example, is a welcomed Southern guest at any barbecue just burning to make a good impression. Whether it’s the sweet and spicy flavor of Original No. 7 or the genuine wood-smoked flavoring of Hickory Brown Sugar, Jack Daniel’s Barbecue Sauce offers the flavor of the famous Jack Daniel’s Whiskey with just the right amount of Southern hospitality to please everyone.
Yet another long-standing tradition at Southern barbecues are the sides and accompaniments. Some of the most popular items used to complement a traditional barbecue meal include old standards such as cole slaw, baked beans and hush puppies. However, modern-day Southern cooks are more willing to welcome a wider array of accompaniments, including something as delightful as bacon-wrapped barbecued shrimp.
So, light the grill, hum a few bars of the “Tennessee Waltz” and get ready to go out of the season in style — Southern barbecue style, that is. Try these tempting recipes or visit www.JackDanielsSauces.com for ideas on how to inspire your own barbecue specialty. Let’s get to eatin’!
Makes 4 servings
- 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
- 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
- 3 pounds country ribs (boneless pork)
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup honey
- Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
- Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
- Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.
Backyard Brawl Baked Beans
Makes 4 servings
- 4 slices thick-sliced bacon, chopped
- 2 cups chopped onion
- 1/2 green pepper, chopped
- 2 garlic gloves, chopped
- 2 (16-ounce) cans Heinz Vegetarian Beans, drained and rinsed
- 1/3 cup molasses
- 1/2 cup Jack Daniel’s® Spicy Original Recipe Barbecue Sauce
- 1/4 cup packed brown sugar
- 1 tablespoon Lea & Perrins Worcestershire Sauce
- 1 teaspoon dark brown mustard
- 1 tablespoon dry mustard
- 1 tablespoon Heinz Apple Cider Vinegar
- 1/4 tablespoon Liquid Smoke, or to taste
- Salt and freshly ground black pepper
- In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
- Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard, cider vinegar and liquid smoke. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.
Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.
Bacon-Wrapped Barbecued Shrimp
Makes 4 servings
- 1-1/2 cups Jack Daniel’s® Barbecue Sauce
- 1 tablespoon garlic powder
- 2 tablespoons lemon juice
- 1 pound peeled and deveined shrimp
- 1/2 pound pepper bacon (or preferred bacon)
- Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
- Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for use later. Dip shrimp into remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.
Southern-Style Cole Slaw
Makes 4 servings
- 1/4 cup Heinz Apple Cider Vinegar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- Pinch of ground allspice
- 3 ounces red onion, finely diced
- 6 ounces green cabbage, coarsely chopped
- 4 ounces cucumbers, peeled and seeded, coarsely chopped
- 3 ounces red pepper, coarsely chopped
- 2 ounces green pepper, coarsely chopped
- 3 tablespoons olive oil
- In medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to simmer on medium heat.
- Stir in onion, remove from heat and allow to stand 5 minutes to cool. Meanwhile, toss cabbage, cucumbers and peppers in mixing bowl. In another bowl, whisk olive oil into cooled vinaigrette mixture.
- Pour mixture over vegetables and toss to coat. Season with salt and pepper to taste.
Source: Jack Daniel's Sauces
- 1/4 cup Dijon-style mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons snipped fresh rosemary
- 2 teaspoons smoked paprika
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Dash cayenne pepper
- 2 pounds beef sirloin
- In small bowl, whisk together mustard, vinegar, soy sauce, honey, rosemary, paprika, garlic, salt, pepper and cayenne pepper. Cover and let stand at room temperature for at least 1 hour to blend flavors.
- Trim meat if needed and cut into 1 1/2 inch pieces. Transfer to large bowl.
- Spoon half of mustard mixture over beef; toss gently to coat. Place in zipper plastic bag and marinate for least an hour in the refrigerator.
- On 10-inch skewers, thread meat, leaving 1/4 inch between pieces.
- Preheat grill.
- Reduce heat to medium (on a gas grill). Place meat skewers on grill rack over heat. Cover and grill 8 to 10 minutes or until meat reaches desired doneness, turning once and brushing with remaining mustard mixture halfway through grilling.
30 minutes, plus marinade time
Notes, Tips & Suggestions
By Shana Beattie
SOURCE: United Soybean Board
(Family Features) Explore new flavors and cuisines and take a tasty trip around the world with pork - all from the comfort of your own home. Pork's versatility and savory taste make it the perfect pairing with global ingredients and dishes, giving you a passport to delicious mealtimes you will want to share with family and friends.
Need some inspiration? Create a Pork Bucket List and fill it with ideas for global-tasting meals with pork. Try:
Making your own marinade using a new ingredient from a far-off place, like chiles.
Visiting a new ethnic restaurant that serves dishes like dim sum or Korean barbecue and then find recipes at PorkBeinspired.com to replicate your favorites at home.
Discovering pork dishes from all seven continents, starting with Asia and these Thai Ribeye Pork Chops.
For Thai Ribeye Pork Chops, mix up a slightly tangy Asian-inspired marinade before grilling. And remember, for juicy, tender results that you, your family and friends will love, grill your pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.
Serve these chops on top of a bed of noodles for a Thai pork noodle bowl, or alongside an herb salad of fresh basil, mint, scallions and cilantro for a meal packed with a world of flavor.
Keep your grilling and cooking fresh and exciting with more global recipes. Visit www.PorkBeinspired.com and www.Pinterest.com/PorkBeinspired for recipes, ideas, tips and more.
Thai Ribeye Pork Chops
- 1/4 cup soy sauce
- 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
- 3 cloves garlic, crushed (about 3 tablespoons)
- 3 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 lime, juiced
- 4 boneless ribeye pork chops, about 3/4- to 1-inch thick
- Whisk together soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in bowl.
- In large baking dish, arrange ribeye pork chops in even layer. Pour marinade over pork chops, reserving about 1/4 cup of marinade in refrigerator for later use.
- Marinate pork chops for 20-30 minutes.
- Heat indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from marinade, discarding excess marinade. Place pork chops on hot grill for 4 minutes on each side, flipping once until internal temperature of pork measures between 145°F (medium rare) and 160°F (medium) on meat thermometer.
- Transfer grilled pork chops to cutting board and let rest for 3 minutes before slicing against grain.
- Pour reserved marinade over sliced pork before serving.
SOURCE: National Pork Board