I just went out to check the mail – junk mail, freelance check (Yes! Money!), junk mail, big white envelope from Taste of Home. What the heck is this? Inside is a copy of the August/September issue of Taste of Home Healthy Cooking and a letter. It reads:
Thank you for being part of this issue of Taste of Home Healthy Cooking. Your submission can be found on page 57 in the enclosed complimentary copy. . .
My Grandma would be so proud! Taste of Home was her favorite cooking magazine and the first of many cooking magazines I would eventually subscribe to. I can’t help but think she had something to do with this!
If you have a bounty of fresh herbs in your garden, these pork chops with herb pesto are the perfect meal for taking advantage of summer’s bounty.
- 4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons water
- 1 tablespoon each minced fresh rosemary, sage, thyme, parsley and basil
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- Sprinkle pork with salt and pepper.
- In a small bowl, combine the water, herbs, oil and garlic; brush over both sides of chops. Cover and refrigerate for at least 1 hour.
- Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°.