Lemon Basil Grilled Pork Chops

Adapted from BitznGiggles.com

I made this recipe back in late August when it was a great night to grill out. I love thick cut pork chops, so that's what I decided on after seeing some beauties at Whole Foods. This recipe looked fairly simple for a weeknight meal, and it ended up being so tasty and full of flavor. We cooked these perfectly, so the cooking time below is what we used personally. Definitely give this a go while we're still enjoying great grilling weather! Note: I halved the recipe and changed a couple of things up, so the below is my adaptation.

Ingredients:
2 pork chops, thick cut and bone-in (you can use boneless if you prefer)
1 cup fresh basil, chopped
3 tb garlic, chopped
3-4 tb lemon juice (I used approximately 4 tb since I love lemon juice)
3/4 tsp pepper
1 tsp salt
2 tb olive oil

Directions:
Mix all of the ingredients, besides the pork chops, and remove the pork chops from the refrigerator. Slather the pork chops with the mixture on both sides and bring to room temperature for approximately 15-20 minutes. Meanwhile, heat your grill to medium heat (or medium high depending on your grill). Grill the pork chops approximately 7 minutes per side. This was the perfect time for us, as ours were extremely thick cut and we don't like them very pink in the middle. Let rest for approximately 10 minutes. Enjoy! I served these with Whole Foods Asparagus and Roasted Veggie Salad.

Venetian Shrimp and Scallops

Courtesy of Rachael Ray

Shrimp and scallops go very well together! I decided to make a new recipe Monday night using both of these delicious seafood items. I found fresh scallops, but the shrimp were frozen, as they usually are. I cut this recipe in half and combined this with zucchini/squash noodles, so I think it threw off the sauce a little, but it was still tasty. Next time I think I'd change it up and use chicken stock instead of broth, and also use more of a tomato sauce instead of just diced tomatoes. Give it a go though - healthy and good!

Ingredients:
1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping (or zucchini noodles for a healthy option)

Directions:
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.