Main Course: Stout Pork Loin Chops

on Jul 22, 2005

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6 - 8 pork loin chops about 2 inches thick
Salt and pepper
8 - 10 fresh sprigs of rosemary or 3 Tbsp. dried rosemary
1 pint stout (we use Guinness, of course)

Place pork loin chops in deep dish. Sprinkle both sides with salt and pepper. Cover both sides with fresh rosemary sprigs and/or dried rosemary. Pour entire pint of stout beer over the chops or up to the top of the dish. Marinate overnight, turning once or twice. Prepare grill with medium hot coals and grill pork loin chops until done, usually about 10 minutes per side but cooking times can vary greatly depending on thickness of chops and heat of coals.

The Skinny: Did you know that Guinness Stout actually has fewer calories than most other beers? You would think that this lovely, thick elixir would be quite heavy but it is similar to light beer in terms of calories. This little bit of information is really irrelevant to this recipe but I thought y'all should know this.

Stuffed Summer Squash

3 - 4 large summer squash sliced lengthwise
1 10-oz. package frozen mixed vegetables
2 cloves garlic, minced
1 Tbsp. butter
1 cup herb stuffing
2 tomatoes, chopped
1 cup cheddar cheese, shredded

Place squash in boiling water for about 10 minutes. Remove from water and allow to cool. Meanwhile cook vegetables with garlic and butter drain excess water. Combine stuffing and tomatoes in a large bowl and add vegetables. Scoop out seeds in the squash and place stuffing mixture in each squash. Sprinkle with cheese and bake at 350 degrees for about 40 minutes. Squash should be crisp-tender and not mushy.

The Skinny: Use low fat stuffing and cheese.