(Family Features) Make sure your grill game is on fire this summer. The right prepping, seasoning and grilling techniques can help you serve your favorite foods in the tastiest ways all summer.

Consider these helpful tips from the flavor experts at Watkins.

Seasoning with Staying Power
The first step for impressive flavor is proper preparation. For dry seasoning, blot meat or sliced vegetables (such as zucchini) with paper towels to dry. Then rub 1-2 teaspoons of vegetable oil over each piece to help your seasoning or dry rub stick.

For marinades, after mixing – but before adding the meat – reserve 2 tablespoons of marinade liquid to baste meat while on the grill. If you’re dicing meat (except for shrimp), do so before adding it to the marinade so each piece can soak in as much flavor as possible.

Finally, no grilling menu would be complete without burgers. Adding a seasoning tailor-made for this all-American classic, like Watkins Organic Hamburger Seasoning, brings an unforgettable boost of flavor. You’ll want about 1 tablespoon of seasoning for each pound of ground meat – just be sure to mix in thoroughly before you make your patties to distribute the flavor evenly.

Flavor for All Your Favorites
While most people think of meats for grilling season, there are so many ways to spice up all your favorite foods and beverages. For fajitas, you can use chili lime seasoning for the meat and put it on the rim of your lemonade or margaritas, too.

You can also switch it up and roast potatoes instead of fries to go with a well-seasoned burger. Try peppercorn Parmesan seasoning for a complementary flavor. If you’re looking for a finishing touch for steak, mushrooms make a perfect enhancement and you can use the same steak seasoning to prepare them.

A Showstopping Side
Grilled corn makes a fresh, juicy side for summer meals. For tender kernels and a milder char flavor, leave the husks on, soak the corn in water for 20-30 minutes and grill over medium-high heat for 15-20 minutes. For more char and caramelized flavor, remove the husks and grill over medium-high heat for 8-10 minutes, turning frequently.

After grilling, remove the husks (if needed) and lightly coat the corn in butter before seasoning. Corn can work with a range of flavor profiles – get creative with Watkins Organic Mesquite, Chili Lime or Peppercorn Parmesan seasoning blends to make your most memorable corn yet.

Whatever you add to your menu, enjoy finding new summer staples. For more flavors and grilling inspiration, visit watkins1868.com.

Southwest Pork Chops

• 2          tablespoons Watkins 1868 Organic Grilling Chili Lime Seasoning
• 2          teaspoons Watkins Organic Black Pepper
• 2          teaspoons cooking oil of choice
• 1/2       teaspoon Watkins Fine Himalayan Pink Salt
• 8          pork loin chops (about 2 1/2 pounds)
• hot sauce (optional)

1. Combine chili lime seasoning, black pepper, cooking oil and pink salt. Spread mixture evenly over pork chops. Cover and refrigerate at least 30 minutes.
2. Heat grill to medium heat. Grill pork chops 4-5 inches from heat source, turning frequently, until no longer pink when cut near bone. Serve with hot sauce, if desired.

Peppery Beef Kebabs

• 1          pound sirloin, cut into 1-inch cubes
• 2          tablespoons Watkins 1868 Organic Grilling Steak Seasoning or Watkins 1868 Organic Grilling Salt Free Steak Seasoning
• 1          teaspoon Watkins Organic Ground Black Pepper
• bell peppers, cut into chunks (optional)
• onions, cut into chunks (optional)
• mushrooms, cut into chunks (optional)
• cooked couscous or rice

1. Sprinkle sirloin with steak seasoning and black pepper. Thread beef onto skewers along with bell peppers, onions and mushrooms, as desired.
2. Heat grill to medium-high heat. Grill, turning occasionally, until meat is cooked to desired doneness, 5-7 minutes. Serve atop cooked couscous or rice.

Photos courtesy of Shutterstock

Source: Watkins Spices

(Family Features) From putting a family meal on the table after activities to hosting a large crowd at your next get-together, a seasonal favorite like Caesar salad can serve as the perfect canvas for creating quick, easy-to-prepare meals.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads – including 11 Caesar salad varieties like the Caesar Chopped Salad Kit – Fresh Express provides tasty, versatile salad kits that can be modified to fit nearly any kind of meal you might be craving.

Available in the refrigerated produce department, these premium mixes can be eaten as a standalone salad when time is of the essence or taken beyond the bowl and fused with another beloved classic, like tacos, for a burst of flavor and texture in every bite. These Fried Chicken Caesar Tacos, ready in just 30 minutes, feature savory Caesar salad – crisp, chopped romaine; herb-seasoned crouton crumbles; cracked pepper; grated Parmesan cheese; and a delicious Parmesan Caesar dressing – enveloped in a crispy, golden chicken shell.

Even when time is limited, flavor doesn’t need to be compromised. Inspired by high-end dining experiences, the Fresh Express Twisted Creamy Truffle Caesar Chopped Salad Kit provides a gourmet twist to turn these Creamy Truffle Caesar Pork Sandwiches into a culinary delight. Ready is just 20 minutes and featuring tender pork strips; a Caesar salad mix of garden-fresh crispy romaine lettuce, delicate sprinkles of truffle Parmesan cheese, crunchy garlic brioche croutons and creamy dressing; and sauteed onions on a toasted bun, every bite is a sensation to be savored.

To find more inspiration for elevating your salads or locate a store near you, visit freshexpress.com.

Creamy Truffle Caesar Pork Sandwiches

Prep time: 5 minutes 
Cook time: 15 minutes 
Servings: 4

• 2 pounds boneless skinless pork chops
• 4 tablespoons Italian seasoning 
• 2 tablespoons canola oil
• 1 red onion
• 1 bag (9.3 ounces) Fresh Express Twisted Caesar Creamy Truffle Caesar Chopped Salad Kit
• 4 long sandwich rolls

1. Preheat pan on stove over medium-high heat. Season pork chops with Italian seasoning.
2. When pan is hot, add oil and pork chops. Cook pork chops, turning halfway through, until they reach minimum internal temperature of 145 F, 6-8 minutes per side (depending on thickness).
3. Once pork chops are cooked through, remove from pan and let rest a few minutes.
4. Peel and slice onion. After resting, slice pork into strips; set aside.
5. In same pan, saute onion until translucent, about 5 minutes. Set aside.
6. In large bowl, combine lettuce, dressing, croutons and cheese from salad kit.
7. In separate pan, toast buns until golden brown; set aside.
8. To build sandwiches, place sliced pork on bottom halves of toasted buns. Top with prepared salad mixture and sauteed onions. Finish with top halves of buns.

Chicken Caesar Tacos

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 3 eggs
• 3 cups all-purpose flour
• 1 packet taco seasoning
• 2 chicken breasts, sliced in half horizontally
• 3 cups neutral oil
• 1 bag (9.4 ounces) Fresh Express Caesar Chopped Salad Kit

1. In shallow bowl, beat eggs. In separate bowl, combine flour and half packet of taco seasoning.
2. Place chicken in resealable bag and, using meat tenderizer, pound to 1/4-inch thickness.
3. In medium saute pan, heat oil over medium heat.
4. Season chicken breasts with remaining taco seasoning.
5. Coat chicken in flour mixture, dip into beaten eggs then coat chicken in flour mixture again, pressing firmly to adhere.
6. In pan with hot oil, cook battered chicken until golden brown, flipping halfway through, until chicken reaches minimum internal temperature of 165 F, 4-5 minutes per side (depending on thickness). Fry in batches to avoid overcrowding pan, if necessary.
7. Once fully cooked, fold chicken over to create taco shell-shape. Place sheet pan on top to hold shape, 3-4 minutes.
8. In large bowl, combine lettuce, dressing, croutons and cheese from salad kit.
9. Once chicken taco shells set, carefully remove sheet pan. Fill each taco shell with prepared salad mixture.

Source: Fresh Express

(Family Features) As families and friends gather on patios and decks to enjoy the warmth of summer and meals fresh off the grill, many are searching for that perfect ingredient that can complement salads, appetizers, main courses, desserts and more.

This year, you can turn to pecans to elevate meals and give your guests something to rave about. Iconic for their flavor versatility – shining in a wide range of profiles from sweet and spicy to salty, smoky and savory – they’re a tasty addition for favorite summertime recipes.

From an enjoyable crunch to comforting creaminess and a satisfying chew, pecans deliver a perfect bite and texture. These Grilled Pork Chops with Peach Pecan Salsa, for example, are loaded with fresh flavors for an easy, nutritious warm-weather meal.

Taste is just the beginning – pecans also pack a nutritious punch with a unique mix of health-promoting nutrients and bioactive compounds. Known for their rich, buttery consistency and naturally sweet taste, pecans have a longstanding tradition as a nut topping. They’re sprinkled atop this Spiced Pecan Grilled Peach Salad with Goat Cheese for a refreshing seasonal salad with a nutty crunch.

To find more recipes that take summer entertaining to the next level, visit EatPecans.com.

Grilled Pork Chops with Peach Pecan Salsa

Cook time: 25 minutes
Servings: 4

• 4 boneless pork loin chops (each 1-inch thick)
• 3/4 teaspoon, plus 1/8 teaspoon, kosher salt, divided
• freshly ground black pepper, to taste
• 2 medium peaches, diced
• 2/3 cup raw pecan pieces
• 2 tablespoons red onion, diced
• 2 tablespoons chopped fresh basil
• 1 teaspoon minced jalapeno pepper
• 2 teaspoons lime juice

1. Season pork chops with 3/4 teaspoon salt and black pepper, to taste.
2. Heat grill or grill pan to medium-high heat.
3. Grill pork chops until browned, about 5 minutes. Flip and cook 5-6 minutes until food thermometer inserted in center registers 135 F.
4. Transfer to plate and rest at least 5 minutes until internal temperature rises to 145-160 F.
5. Gently stir peaches, pecans, onion, basil, jalapeno, lime juice and remaining salt.
6. Add salsa on top of each pork chop with remaining salsa on side.

Spiced Pecan Grilled Peach Salad with Goat Cheese

Prep time: 5 minutes
Cook time: 50 minutes
Servings: 4

Spiced Pecans:

• 1 large egg white
• 3 tablespoons dark brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 2 cups pecan halves

Salad:

• 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• pepper, to taste
• 2 large peaches, halved and pits removed
• 6 cups mixed baby greens (such as arugula, spring mix and spinach)
• 4 ounces soft goat cheese

1. To make spiced pecans: Preheat oven to 275 F. Line rimmed baking sheet with parchment paper and set aside.
2. In medium bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated in mixture. Spread in single layer on prepared baking sheet.
3. Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
4. To make salad: Heat grill to medium-high heat.
5. In small bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper, to taste. Set aside.
6. Brush cut sides of peach halves with remaining olive oil and grill until grill lines appear and peaches become tender, 3-5 minutes. Remove peaches and cut into slices.
7. Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining cup for snacking. Drizzle each salad with vinaigrette.

Source: American Pecan Promotion Board

(Family Features) No matter your motivations, it’s never too late or too early to start focusing on your heart health, and taking steps now can make a big difference. Small changes, like following a healthier eating plan, can help you start down a path toward improved heart health.

One step you can take is following the DASH eating plan, which is a flexible and balanced way of eating that stands for Dietary Approaches to Stop Hypertension and was developed by the National Heart, Lung, and Blood Institute. Requiring no special foods, DASH provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.

Being more physically active, managing stress, getting quality sleep and not smoking combined with DASH can put you on a path toward a healthy heart for life.

Encouraging others to join you on your heart-health journey can also be rewarding. Research shows social support and personal networks make it more likely you’ll stick to healthy habits like eating healthy.

Sharing heart-healthy recipes with family and friends is an added bonus, and these DASH-friendly meals can help you take the guesswork out of putting nutritious dinners on the table. Greek-Style Flank Steaks with Tangy Yogurt Sauce offer the bold flavors of the Mediterranean while Teriyaki-Glazed Salmon with Stir-Fried Vegetables is as easy to make as it is colorful. For a complementary combination of pork and sweet fruit flavor, these Baked Pork Chops with Apple Cranberry Sauce are perfect to serve alongside brown rice or steamed broccoli.

Learn more about heart health and find DASH-friendly recipes at nhlbi.nih.gov/DASH.

Greek-Style Flank Steak with Tangy Yogurt Sauce

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 4

Marinade:

• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 2 teaspoons fresh oregano, rinsed, dried and chopped
• 1 tablespoon garlic, minced (2-3 cloves)
• 1 beef flank steak (12 ounces)

Yogurt Sauce:

• 1 cup cucumber, peeled, seeded and chopped
• 1 cup nonfat plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, rinsed, dried and chopped
• 1 tablespoon garlic, minced (2-3 cloves)
• 1/2 teaspoon salt

1. To make marinade: In large bowl, combine lemon juice, olive oil, oregano and garlic.
2. Lay steak in flat container with sides and pour marinade over steak. Marinate at least 20 minutes, or up to 24 hours, turning several times.
3. To make yogurt sauce: Combine cucumber, yogurt, lemon juice, dill, garlic and salt. Set yogurt sauce aside at least 15 minutes to blend flavors. Sauce can be prepared up to 1 hour in advance and refrigerated.
4. Preheat broiler to high with rack 3 inches from heat source.
5. Broil steak about 10 minutes on each side to minimum internal temperature of 145 F. Let cool 5 minutes before carving.
6. Slice thinly across grain into 12 slices.
7. Serve three slices with 1/2 cup yogurt sauce.

Tip: Serve in sandwich with pita bread, lettuce and tomato.

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Salmon:

• 2 tablespoons light teriyaki sauce
• 1/4 cup mirin or sweet rice wine
• 2 tablespoons rice vinegar
• 2 tablespoons scallions, rinsed and minced
• 1 1/2 tablespoons ginger, minced
• 12 ounces salmon fillets, cut into four portions (3 ounces each)

Vegetables:

• 1 bag (12 ounces) frozen vegetables stir-fry
• 1/2 tablespoon peanut oil or vegetable oil
• 1/2 tablespoon garlic, minced (about 1 clove)
• 1 tablespoon ginger, minced
• 1 tablespoon scallions, rinsed and minced
• 1 tablespoon light soy sauce

1. Preheat oven to 350 F.
2. To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.
3. Remove salmon from marinade.
4. Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.
5. To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.
6. Add vegetables and continue stir-frying 2-3 minutes, or until heated through. Add soy sauce.
7. Serve one piece of salmon with 1 cup vegetables.

Baked Pork Chops with Apple Cranberry Sauce

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

Pork Chops:

• 4 boneless pork chops (about 3 ounces each)
• 1/4 teaspoon ground black pepper
• 1 medium orange, rinsed and zested
• 1/2 tablespoon olive oil

Sauce:

• 1/4 cup low-sodium chicken broth
• 1 medium apple, peeled and grated (about 1 cup)
• 1/2 cinnamon stick
• 1 bay leaf
• 1/2 cup dried cranberries
• 1/2 cup 100% orange juice

1. Preheat oven to 350 F.
2. To prepare pork chops: Season pork chops with pepper and orange zest.
3. In large saute pan, heat olive oil over medium heat. Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes. Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160 F.
4. To make sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.
5. In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.
6. Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.
7. Peel orange and cut into eight sections.
8. Serve one pork chop with 1/4 cup sauce and two orange segments.

Photos courtesy of Getty Images

Source: National Heart, Lung, and Blood Institute

(Family Features) The elegance of the holidays starts at the table with meals, desserts and drinks shared among loved ones. This year, let grapes add easy elegance to seasonal recipes as a signature ingredient perfect for special occasions.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, grapes are an essential ingredient to keep on hand. Thanks to their delicate sweetness and juicy texture, Grapes from California can be the star at the center of the meal in unique and tasty Braised Pork Chops with Spiced Honey and Grapes served with Spiked Grape Cider for a cozy adult beverage.

Finish the celebration by sharing Grape Basque-Style Cheesecake, where delicious, fresh grape juice is used in the cheesecake batter to lend natural sweetness and enhance flavor. Decorate the top with fresh, juicy grapes for a final festive touch.

Find more sweet ideas to celebrate the holidays at GrapesfromCalifornia.com.

A Sweet Party Starter

Set the stage for a delicious get-together by serving an easy, attractive appetizer like this Grape Party Tray with fresh grapes, prosciutto, cheeses, pistachios and more holiday favorites. Grapes are easy to include as they offer variety – different colors, shapes, sizes and textures – which makes them an ideal healthy snack or ingredient in tasty recipes.

Braised Pork Chops with Spiced Honey and Grapes

Servings: 4

• 4 thick pork chops (about 3 pounds)
• 4 tablespoons flour
• 2 tablespoons butter or margarine, melted
• 1 1/2 cups whole red or black Grapes from California
• 1/3 cup honey
• 2 small cinnamon sticks, broken
• 3-5 whole cloves
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh mint (optional)

1. Preheat oven to 325 F.
2. Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.
3. Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 50-60 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.

Nutritional information per serving: 569 calories; 54 g protein; 41 g carbohydrates; 21 g fat (33% calories from fat); 9 g saturated fat (14% calories from saturated fat); 33% calories from fat; 165 mg cholesterol; 407 mg sodium; 1.6 g fiber.

Grape Basque-Style Cheesecake

Prep time: 15 minutes, plus cooling and chilling
Bake time: 40 minutes
Servings: 12

• 2 cups green Grapes from California, divided
• 1/4 cup, plus 2/3 cup, granulated sugar, divided
• 2 1/2 tablespoons cornstarch
• 2 large pinches kosher salt
• 21 ounces cream cheese, at room temperature
• 1 cup cold heavy cream
• 4 large eggs, at room temperature
• 2 tablespoons orange-flavored liqueur (optional)

1. Heat oven to 425 F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
2. In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
3. In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
4. Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
5. Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
6. When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
7. Garnish top of cheesecake with grape-liqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
8. Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve

Nutritional information per serving: 350 calories; 6 g protein; 25 g carbohydrates; 26 g fat (67% calories from fat); 15 g saturated fat (39% calories from saturated fat); 135 mg cholesterol; 200 mg sodium; 0 g fiber.

Hot Spiked Grape Cider

Prep time: 20 minutes
Cook time: about 1 hour
Servings: 4

• 5 cups red Grapes from California, plus additional for garnish, divided
• 3 cups water
• 1 tablespoon honey
• 1 cinnamon stick
• 2 star anise (optional)
• 1 large navel orange
• 6 ounces amber rum

1. In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.
2. Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.
3. With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.
4. When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.

Nutritional information per serving: 170 calories; 0 g protein; 18 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 5 mg sodium; 0 g fiber.

Source: California Table Grape Commission

When you are hungry and searching for something filling, juicy and rich, turning to your pantry for on-hand ingredients can make dinner a breeze. Dodge snack cravings and avoid the temptation to swing by the drive-thru; instead, you can have a homemade meal ready in a matter of minutes by putting your skillet to work.

Call your loved ones to the dining room to share time together while trying these Smothered Pork Chops in Mushroom Sauce. It’s a dish the entire family can dig into without questioning the substance of the meal as it’s a filling option that requires just a few ingredients you likely already have at home.

It all starts with the pork chops, which are thick and seared to perfection. The mushroom sauce is a beautiful blend of earthy and creamy textures. Bring it to a simmer then smother your pork chops and garnish with fresh parsley for a pop of color.

The best part is this recipe doesn’t take much time to accomplish. The pork chops are seared for 3-5 minutes per side then simmered in the mushroom sauce for another 2-3 minutes until thoroughly cooked.

Don’t waste time with complicated recipes, dirtying an array of kitchen utensils and multiple trips to the store for ingredients you may not use again. This recipe requires one bowl and a single skillet. Cleanup is a breeze, which means there is more time to spend around the table with those who mean the most.

Find more savory recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Smothered Pork Chops in Mushroom Sauce

Servings: 4

• 1          teaspoon mild chili powder
• 1          teaspoon garlic powder
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 4          pork chops
• 2          tablespoons olive oil
• 2          tablespoons butter

Mushroom Sauce:

• 2 1/2    cups brown mushrooms, sliced
• 5          garlic cloves, smashed
• 1          tablespoon parsley
• 1          teaspoon Italian seasoning
• 1/2       cup chicken broth
• 1 1/2    cups heavy cream
• fresh parsley, for garnish

1. In small bowl, whisk chili powder, garlic powder, salt and pepper until combined.
2. Pat pork chops dry. Season generously with spice mix. Set aside.
3. In skillet, add olive oil and butter. Add pork chops; sear 3-5 minutes per side. Transfer to plate.
4. To make mushroom sauce: In same skillet, add mushrooms. Stir fry until golden brown. Add garlic, parsley and Italian seasoning. Stir fry 2 minutes. Add broth and heavy cream. Stir to combine. Simmer 5 minutes until slightly thickened.
5. Return pork chops to sauce. Simmer 2-3 minutes until pork chops are cooked through. Garnish with fresh parsley and serve.

(Family Features) According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pulses are the nutritionally dense, edible seeds of legumes including dry peas, beans, lentils and chickpeas. Together with pork, this pairing provides critical nutrients to support weight management and immune function, along with plenty of protein – providing all nine essential amino acids – fiber, B vitamins, zinc, iron, potassium, selenium and folate.

As part of the Powerful Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, these recipes for Green Chili Jack Smash Burgers, Cuban Black Beans and Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy encourage a nutritious way to enjoy fresh taste.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

Burger Patties:

• 1          pound ground pork
• 4          tablespoons red onion, scrubbed with vegetable brush under running water and finely minced
• 1          teaspoon garlic, minced
• 1          teaspoon chipotle chili powder
• 2          teaspoons ancho chili powder
• 1          cup cooked black-eyed peas, drained
• 1          teaspoon salt, plus additional, to taste
• 4          slices Jack cheese

Caramelized Onions:

• 2          tablespoons butter
• 1          large onion, scrubbed with vegetable brush under running water and sliced thin
• 1/2       cup water
• 1/2       teaspoon salt

Charred Green Chili Mayo:

• 1          can (3 ounces) diced green chilies
• 2/3       cup mayonnaise
• 1          clove garlic, crushed
• 1          tablespoon lime juice
• 2          green onions, gently rubbed under cold running water and finely sliced
• 1/4       cup cilantro, gently rubbed under cold running water and chopped

• 4          hamburger buns
• 1          avocado, peeled and sliced
• 1/2       head lettuce, gently rubbed under cold running water

1. In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.
2. To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.
3. To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.
4. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.
5. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

• 2          cups yellow split peas, cooked and drained
• 1/4       cup, plus 2 tablespoons, softened butter, divided
• 1/4       cup cream
• 1/4       teaspoon salt, plus additional, to taste
• 4          pork chops
• pepper, to taste
• 2          tablespoons olive oil
• 1          onion, gently rubbed under cold running water and diced
• 1          can black-eyed peas with juice
• 1/8       cup flour
• 1          cup milk

1. In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
2. Season pork chops with additional salt and pepper, to taste.
3. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
4. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans

Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Serving: 6

• 1          quart water
• 1          green bell pepper, scrubbed with vegetable brush under running water and diced, divided
• 4          cloves garlic, peeled, divided
• 1          cup dried black beans, rinsed and soaked overnight
• 1          bay leaf
• 2          tablespoons olive oil
• 2          slices bacon, diced
• 1/2       Spanish onion, scrubbed with vegetable brush under running water and diced
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground cumin
• 1/2       teaspoon black pepper
• 2          tablespoons apple cider vinegar
• 1          tablespoon light brown sugar

1. Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
2. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
3. Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
4. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.

Source: National Family Meals Month

(Family Features) Step up your snack game with a salsa that takes flavor to the next level. With a variety of veggies mixed together, this Lentil Salsa brings balance to snack time by offering a more nutritious way to curb hunger. Plus, it can serve as a perfect complement for juicy, tender pork chops at the dinner table.

As part of the Power Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, this recipe encourages a healthier way to enjoy fresh taste.

Find additional nutritious inspiration snacks, meals and more at powerfulpairings.com.

Watch video to see how to make this recipe!

Lentil Salsa

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 6

• 6          pork chops
• 1/2       teaspoon salt, plus additional, to taste
• pepper, to taste
• olive oil
• 1/2       cup canned lentils, rinsed
• 1          pound cherry or heirloom tomatoes, scrubbed with vegetable brush under running water and finely diced
• 1/2       red onion, scrubbed with vegetable brush under running water and finely diced
• 1          jalapeno pepper, scrubbed with vegetable brush under running water and finely diced
• 1/4       cup cilantro, gently rubbed under cold running water and roughly chopped
• 2          limes, juice only

1. Pat pork chops dry with paper towels. Season with salt and pepper, to taste.
2. In pan over medium heat, heat oil. Add pork chops and cook 3-5 minutes each side until they reach 145 F internal temperature. Let rest 3 minutes.
3. In large bowl, mix canned lentils, tomatoes, red onion, jalapeno, cilantro, lime juice and kosher salt.
4. Serve salsa immediately or cover and refrigerate 2-3 days.

Source: National Pork Board

(Family Features) Back-to-school season can be cluttered between after-school activities, week­end sports and evening homework – as well as making dinner each night. Creating a master meal plan with quick, simple and nutritious meals is an easy way to take control of your family’s hectic schedule. Start by stocking the pantry with staple ingredients that amp up the nutrition and flavor of your family favorites.

For example, American Pecans are a nutri­tious ingredient to have on-hand – among the highest in “good” monounsaturated fats and packed with plant protein, fiber and essential minerals – and “The Original Supernut” is versatile enough for breakfast, lunchboxes, dinners and on-the-go snacking. Adding one bag to your weekly grocery list provides a canvas for exploring new dishes that are both nutritious and delicious.

In fact, according to the Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving (28 grams) of pecans contains 18 grams of unsaturated fat and only 2 grams of saturated fat.

Updating your dinner repertoire doesn’t have to be complicated. Fuss-free recipes such as Pizza with Pecan-Herb Topping, Baked Pecan-Crusted Chicken Tenders and Pecan-Crusted Air Fryer Pork Chops can be ready in less than an hour and put a fresh twist on classic favorites to please parents and kids alike.

Find more back-to-school recipe ideas at AmericanPecan.com

Pecan-Crusted Air Fryer Pork Chops

Cook time: 22 minutes

• 1          cup pecan pieces
• 1/3       cup arrowroot starch
• 2          teaspoons Italian seasoning
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1/4       teaspoon sea salt, plus additional, to taste
• 1          large egg
• 1          teaspoon Dijon mustard, plus additional for serving
• 1          tablespoon water
• 2          garlic cloves, crushed
• 6          medium boneless pork chops, trimmed of fat

1. Heat air fryer to 400° F.
2. In medium bowl, mix pecans, arrow­root starch, Italian seasoning, onion powder, garlic powder and 1/4 teaspoon sea salt.
3. In separate bowl, whisk egg, 1 tea­spoon Dijon mustard, water and garlic.
4. Cover pork chops in egg mixture then transfer to bowl with pecan mixture to coat all sides. Repeat with remaining pork chops. Place three pork chops in air fryer basket.
5. Cook pork chops 6 minutes, flip, then cook additional 6 minutes. Set aside on plate.
6. Repeat with remaining pork chops.
7. Serve hot with Dijon mustard, if desired.

Baked Pecan-Crusted Chicken Tenders

Cook time: 35 minutes

• 2          cups raw pecan halves or pieces
• 1          cup panko or gluten-free bread crumbs
• 1          teaspoon garlic powder
• 1/4       teaspoon cayenne pepper
• 1          teaspoon salt, plus additional, to taste
• 1 1/2-2 pounds chicken breast tenders or chicken strips
• 3          large eggs
• 1          cup all-purpose flour or gluten-free flour blend
• pepper, to taste

Buttermilk Ranch Dip:

• 1/4       cup buttermilk
• 1/2       cup mayonnaise
• 1/2       cup sour cream
• 1          teaspoon parsley
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1          teaspoon dried dill
• 1/2       teaspoon salt

1. Heat oven to 425° F.
2. In food processor, pulse pecans until fine as breadcrumbs. In shallow bowl, mix pecans with panko, garlic powder, cayenne pepper and 1 teaspoon salt.
3. In separate shallow bowl, whisk eggs until smooth. In third shallow bowl, add flour.
4. Lightly season chicken tenders with salt and pepper, to taste. Working with one chicken tender at a time, dip in eggs, flour then pecan mixture. Be sure to press pecan mixture into chicken to be sure it is completely coated. Set chicken on baking sheet lined with cooling rack or parchment paper. Repeat with remaining chicken.
5. Place chicken on center rack and bake 20 minutes until golden brown and cooked through.
6. To make Buttermilk Ranch Dip: In small bowl, whisk buttermilk, mayonnaise, sour cream, parsley, onion powder, garlic powder, dried dill and salt until smooth.
7. Serve pecan-crusted chicken tenders warm paired with Buttermilk Ranch Dip.

Pizza with Pecan-Herb Topping

Cook time: 40 minutes

• 1          store-bought pizza dough
• 1          cup raw pecan halves or pieces
• 1/2       cup fresh parsley
• 1/2       teaspoon garlic powder
• 1/3       cup grated Parmesan cheese
• 1          teaspoon red pepper flakes (optional)
• 1          pinch salt
• 1          pinch pepper
• 1/2       cup jarred pizza sauce
• 2          cups shredded mozzarella cheese
• 1/2       cup thinly sliced red pepper
• 1/2       cup thinly sliced Vidalia onion

1. Heat oven to 400° F. Line baking sheet with parchment paper.
2. Lightly flour clean surface. Using rolling pin, roll out pizza dough to 1/8-inch thick and transfer to prepared baking sheet. Gently pierce dough with fork to prevent air pockets. Bake crust 10-15 minutes, or until lightly golden in color.
3. In food processor, pulse pecans, parsley and garlic powder until mixture becomes coarse crumbs. Transfer to bowl and stir in Parmesan cheese, red pepper flakes (if desired), salt and pepper. Set aside.
4. Using spoon, evenly spread pizza sauce over crust. Top with mozzarella cheese, red pepper slices and onion slices. Sprinkle 1/3 cup pecan mixture evenly over pizza.
5. Transfer pizza to oven and bake 10-15 minutes, or until crust is crispy and cheese is melted. Serve with remaining pecan-herb mixture.

Notes: If dough instructions differ from recipe, use package instructions. Additional topping options include: pepperoni, olives, ham, bacon and roasted veggies. Leftover pecan-herb topping can be used for pasta and salads.

Source:  American Pecan Council

Easy ways to grill up something surprisingly good

(Family Features) Bananas aren't just for breakfast or lunch anymore. By grilling this popular fruit, you can add a whole new flavor dimension to a dinnertime recipe and turn a basic dessert into something wow.

Adding bananas to your summer grilling routine is a fun way to eat fruit. You can grill them in their peels while the BBQ coals are still hot or add peeled slices to a tasty kabob - it's that simple. From kid-friendly desserts to grown-up dishes with a tropical twist, make it easy on yourself and go bananas on the grill.

For more Dole Banana recipes and serving suggestions, go to www.dole.com/en/products/bananas. To share banana recipes anytime, go to www.facebook.com/DOLEbananas.

Did You Know?

• With no fat, cholesterol or sodium, vitamin-packed bananas are a guilt-free summertime treat.
• Banana peels are great for polishing shoes. Use (the inside of) an empty peel on your leather shoes as you would shoe polish and then buff off with a soft cloth. The banana's oils soak into the leather and, like most commercial shoe polishes, contains potassium.
• As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana, the sweeter it will taste.
• Ten or more bananas growing together are called "hands" and a single banana is called a "finger." Four to six bananas sold in the store are called a "cluster."

How to Store Bananas

• Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen.
• To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning).
• If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.

Island Kabobs with Tropical Fruit Salsa

Preparation : 10 minutes
Grill Time: 10 minutes
Makes: 4 servings

• 2 ripe, firm Dole® Bananas, peeled, each cut into 6 pieces, plus 1 ripe Dole Banana, peeled and diced
• 12 chunks Dole Tropical Gold Pineapple
• 16 extra large or jumbo shrimp, shelled and deveined
• 1 green or red bell pepper, cut into 8 pieces
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground allspice
• 1 mango, peeled and diced
• 1 tablespoon chopped mint
• 1 Dole Green Onion, minced
• 2 to 3 teaspoons minced jalapeño pepper

1. Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers.
2. Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.
3. Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper; place in a serving dish.
4. Grill kabobs over medium high heat 8 to 10 minutes, turning once or until the shrimp are opaque. Arrange the kabobs on top of the salsa.

Teriyaki Pork Chops with Grilled Bananas

Preparation : 20 minutes
Grill Time: 20 minutes
Makes: 3 to 4 servings

• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon vegetable oil
• 1 pound boneless pork chops (3 to 4)
• 2 large firm Dole Bananas, peeled
• 1/2 teaspoon cornstarch
• 2 cups hot cooked rice
• 2 tablespoons sliced Dole Green Onion
• 1 tablespoon toasted sesame seed

1. Combine sherry, soy sauce, brown sugar and oil in small bowl. Remove 2 tablespoons sherry mixture and brush on pork chops and bananas.
2. Grill pork 8 to 10 minutes on each side until cooked through. Grill bananas 2 to 3 minutes on each side until heated through. Cut each into 1-inch pieces.
3. Combine remaining sherry mixture and cornstarch in small saucepan; cook, stirring until thickened.
4. Arrange pork and bananas over rice on serving plate; drizzle with sauce. Sprinkle with green onion and sesame seed.

Grilled Bananas

No prep needed.
Grill Time: 10 minutes
Makes: 4 servings

• 4 Dole Bananas, unpeeled
• Assorted favorite dessert toppings

1. Place unpeeled bananas on grill over medium high heat.
2. Grill 4 to 5 minutes on each side until peels blacken and soften. Insides will be custard-like.
3. Serve warm or chilled with your favorite toppings such as fresh fruit, chopped nuts, miniature marshmallows, chocolate bits, caramel or frozen yogurt.

Grilled Caribbean Fruit Salsa

Preparation: 10 minutes
Grill Time: 8 minutes
Makes: 4 servings

• 1/2 fresh Dole Tropical Gold Pineapple, peeled and sliced vertically
• 1 large, ripe firm Dole Banana, slice in half vertically
• 1 mango, skinned, peeled and sliced in half vertically
• 1/4 cup olive oil
• 1 tablespoon fresh lime juice
• 1/4 cup red onion, minced
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2 kiwi, diced

1. Combine pineapple, banana and mango slices with the olive oil and lime juice.
2. Brush to coat the fruit. Place fruit on grill.
3. Grill fruit 4 to 5 minutes each side, remove and cool slightly.
4. Roughly chop the grilled fruit, reserving juices.
5. Combine fruit and reserved juices with the red onion, red pepper flakes and kiwi.
6. Serve warm or room temperature. Great with grilled chicken or fish.

Source: Dole