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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Wednesday, July 25, 2007

Dishwasher Installed & Grilled Pork Chops

The kitchen remodel is a little behind but we are still hoping to have it ready by August 6. We have made arrangements for the pig roaster as well as the pig.

Bosch SHE44C02UC

Saturday my husband and son-in-law installed our new dishwasher (1). It is a Bosch! Why we chose this model and details of the installation are on my homemaking blog. After much debate we installed it in the same location as the old dishwasher instead of where the built-in oven was (2). We plan to convert the built-in oven area into either open shelves or drawers. So far the drawer idea is winning.

The only painted wall in the kitchen surrounds the patio above the wood wainscotting. A shadow effect taking advantage of almost one foot thick walls was created using a darker paint (3) for the patio and windowsill. Arrangements have been made for the countertop measurements so hopefully I will be able to report on that soon.


Grilled Pork Chops

Thick-cut boneless pork chops are delightful grilled. The chops should be one inch thick and boneless although the same method will work with bone-in pork chops. The trick to grilling these like all meats is to not overcook. Plan on one pork chop per person then do a couple extra to be sliced for sandwiches or stir fried rice.

We grilled six thick-cut boneless pork chops. It was a toss up as to using a rub or a sauce. Since we had bought Rusty's Ribs Original BBQ Sauce judged to be the World's best sauce at the Sarnia Ribfest the decision was fairly easy. This is a rich, full bodied sauce with a nice balance of sweet, tang and heat. The sauce is available online here or you can email them at sauces@ibm.net

Method: Place the chops on a hot grill. Turn when meat moves if pushed slightly. Use tongs when turning to prevent puncturing the meat. This keeps the juices inside the meat where you want them. We brush on the barbeque sauce after the first turn but only if it is not a high sugar content sauce. The higher the sugar content the greater the chance of charring instead of carmelization. Turn the meat once after brushing with sauce so both sides are evenly coated. Remove from the grill when sauce is lightly carmelized.

Serve with grilled or steamed corn on the cob and grilled potatoes.


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