Grilled Pork Chop Rolled Skewers Stuffed with Roasted Garlic, Fresh Marjoram, and Drizzled with a Balsamic Glaze. Side of Salad with Sweet Baby Lettuce, Arugula, Grilled Peaches, Crumbled Blue Cheese and Raspberry-Pecan Dressing.

Grilled Pork Chop Rolled Skewers Stuffed with Roasted Garlic, Fresh Marjoram, and Drizzled with a Balsamic Glaze.

Ingredients

4 Boneless Pork Chops (Pounded Thin)

1 Tbsp Fresh Marjoram leaves

2 Whole Heads of Garlic Roasted (See how to roast garlic below)

Salt

Pepper

Olive Oil

Balsamic Vinegar (See how to make into a glaze below)

Equipment

4 Metal or Wooden Skewers

Square Skewer Basket

Directions

Pound out the pork chops until thin. Rub a teaspoon of olive oil all over each chop. Then squeeze roasted garlic on one side of the pork chops; distribute evenly fresh marjoram leaves evenly on all four chops. Sprinkle with salt and pepper.  Roll pork chops with the grain running lengthwise and thread on skewers. 

Chops are ready to grill.  I grill mine in a square skewer basket sprayed with pam.

Grilled Peach and Blue Cheese Salad with Raspberry-Pecan Dressing

Ingredient

6 firm peaches, pitted and cut into halved slices
Extra-virgin olive oil

2 Cups of Baby Arugula

2 Cups of Sweet Baby Lettuce

Blue Cheese

1 Tbsp Sugar

Kens Steakhouse Raspberry-Pecan Dressing

Directions

Mix arugula and sweet baby lettuce in a salad bowl.  Drizzle halved peach slices with olive oil and grill for a few minutes per side until you get you desired grill marks.  Right before you take peaches off the grill sprinkle with some sugar, cook a minute longer until sugar is crystalized. 

Arrange salad and peaches on a plate, top with blue cheese.  Serve with Raspberry-Pecan Dressing

Note: I am not a big fan of bottled dressings especially after I started making my own; but Ken’s Steakhouse Raspberry Pecan Dressing is one of the best bottled dressings I have ever tried.

Warning: This will fill your home with the most maddening, irresistible, and mouth-watering aromas imaginable. We're talking about whole heads of garlic roasted with olive oil until each individual clove is completely golden and butter-soft — perfect for spreading on a spare piece of baguette or mashing into a salad dressing. Perfect, really, for just about anything.

How to Roast Garlic in the Oven

What You Need

Ingredients
1 or more heads of garlic
Olive oil

Equipment
Knife
Aluminum foil 

Instructions

1. Heat the oven to 400°F: Set a rack in the middle position.
2. Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
3. Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
4. Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
5. Wrap in foil and bake: Wrap the garlic aluminum foil and roast in the oven for 40 minutes.
6. Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
7. Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.
   

How to Make Balsamic Glaze

What You Need

Ingredients

• 2 1/4 cups balsamic vinegar
• 1/4 teaspoon honey (optional)
• Pinch of coarse salt

Directions

1. Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat; stir in honey (if desired) and salt. Let cool completely before serving (glaze will thicken slightly as it cools).
   

Cook's Notes

Glaze can be refrigerated in an airtight container up to 1 week.