The Suburban Cook

Vacation is the very best medicine. It’s rejuvenating, relaxing, and when sailing on the waters of San Diego Bay, perfectly exhilarating. It’s also a time when you get to eat your way to happiness. If you visit San Diego, I recommend The Mission in Mission Beach for amazing Latino flavored breakfast and the best French toast made with fresh baked cinnamon bread and berry purée. Don’t miss the San Diego Strip Club to grill your own steaks in a renovated bordello in the Gas Lamp District or The Stone Brewery in Escondido for swill of Arrogant Bastard among the fire fountains. Then, you return home. Back to reality and nightly meals. So, pull out some pork chops and make up this refreshing marinade. Sweet! Pair with fresh garlic and cheese tortelloni with homemade pesto. Light and salty! The meal is light, perfect after eating and drinking your way through summer escapes. Recipes for both below. I hope you enjoy them! Honey and Citrus Grilled Pork Chops Ingredients 4 boneless pork chops Salt and pepper 1/4 cup honey 1/2 tsp cardamom 1/2 tsp nutmeg Juice of half a naval orange 1/2 tsp orange zest 1/3 cup olive oil Salt and pepper the pork chops. Whisk the remainder of ingredients in a small bowl. Put the pork chops into a gallon sized freezer bag and pour marinade on top. Seal and chill in refrigerator for 30 mins. Grill on medium high for 6-8 minutes until meat thermometer reads at least 145 degrees. Homemade Pesto Ingredients 10 fresh basil leaves Small handful of roasted and salted almonds (you can choose unsalted and add your own to taste, but for this version, I wanted the salt to contrast the sweet honey marinade) 1 garlic head 1/4 cup olive oil Pulse all items together in a small processor or use the Kitchen Aid 5 Speed Hand Blender like I did. Love that thing! After cooking 8 oz of fresh tortellini according to directions, drain. Heat the pesto in a small sauté pan over low heat. Add the pasta and toss. Serve alongside chops with some Parmesan cheese sprinkled over the pasta.