While sifting through Mom’s recipe files one afternoon, I stumbled upon a fabulous mushroom sauce – a delightful blend of sautéed mushrooms with garlic, butter, and a splash of Jack Daniels (her go-to winter drink), finished with crispy bacon, Worcestershire sauce, parsley, and thyme. The rich, earthy notes of these bourbon-soaked mushrooms seemed like the perfect complement to grilled tender pork chops – and I wasn’t wrong!

Why This Easy Pork Chop Recipe Works

• Classic pairing. Mushrooms and pork are an ideal combination, offering a balanced blend of savory flavors and textures.
• Bold flavor. When infused with the caramelized notes of bourbon, the sauteed mushrooms take on a depth of flavor that elevates the entire dish to new heights.
• Quick cooking. Boneless pork chops cook faster and tend to be leaner, making them a convenient, healthier choice for a speedy dinner.
• Versatile. These pork chops can be cooked on a grill, in sous vide, or pan-seared to perfection (directions for all 3 methods included!). And, you can substitute apple juice or apple cider for the bourbon in the sauce for a non-alcoholic version.
• No cream or canned soup. Unlike many pork and mushroom recipes that rely on cream or canned soup, Mom’s sauce is cleaner, fresher, and brimming with rich mushroom flavor.
• Quick and easy. With just one pan for the sauce and no marinating required, this dish is quick and easy to prepare with pantry ingredients. Even the pork chop seasoning calls for only 4 ingredients!

Here’s all you need to create this impressive and easy pork chop recipe (details, including quantities, are provided in the recipe card below): 

Mushroom Bourbon Sauce

• Butter
• Bacon
• Garlic
• Button or cremini (baby bella) mushrooms 
• Bourbon (preferably Jack Daniels) 
• Chicken broth or chicken stock 
• Worcestershire sauce 
• Fresh parsley 
• Fresh thyme leaves 
• Kosher or sea salt
• Fresh ground black pepper

Grilled Pork Chops

• Boneless pork loin chops 
• Extra virgin olive oil
• Garlic powder
• Onion powder
• Paprika
• Dried parsley
• Vegetable, canola, or other high smoke point oil

As summer heats up, it’s the perfect time to enjoy light and refreshing meals that are packed with flavor. Main dish salads are my go-to, and this Avocado and Mango Salad with Pork Tenderloin is a standout. Inspired by a pork salad recipe in the Junior League of Denver cookbook, “Colorado Collage,” I created this dish after experimenting with different ingredient combinations and dressings. The result is a bold, refreshing, and satisfying salad that’s not too heavy. It’s become a favorite in our household for both a weeknight meal as well as a casual weekend gathering, and here’s why:

• Flavor explosion. The combination of creamy avocado, sweet mango, savory pork, and the vibrant sesame-ginger dressing creates a unique and bold taste sensation. Pistachios add a surprising new flavor and a bit of crunchy texture.
• Perfectly balanced. The mild pork tenderloin complements the vibrant flavors of the avocado, mango, and tangy dressing for a well-rounded dish.
• Light yet satisfying. Lean pork tenderloin keeps the salad light, while still providing a satisfying protein source.
• Quick and easy. This recipe is perfect for busy weeknights as it takes less than one hour to go from prep to finished dish! I use a purchased Sesame Ginger Dressing to save even more time.
• Versatile. Customize the ingredients to your liking and dietary needs. And, choose your preferred method for cooking the pork (grilled or roasted) – or use leftovers!
• Eye-catching presentation. The vibrant colors and textures of this salad make it a showstopper on any table.

Here’s what you’ll need to make this impressive salad (quantities and other details are provided in the recipe card below):

• Pork tenderloin – this lean cut of meat is a favorite of mine. It’s readily available, can be frozen to have on hand, is easy to cook, flexible, and flavorful without overpowering.
• Olive oil – brushing the tenderloin with oil before cooking ensures a nice brown crust.
• Kosher or sea salt and fresh ground black pepper – brings out the flavors in the pork and other ingredients.
• Mixed greens – I like to use spring greens or a mix of greens that includes bibb lettuce to ensure a bit of texture.
• Large ripe mangoes – for this recipe, I recommend using Tommy Atkins mangoes, the red and green ones commonly found in U.S. grocery stores. To determine if a mango is ripe, just give it a squeeze with your fingers. If it gives, it’s ready to eat.
• Large ripe avocados – To minimize bruising, I recommend purchasing avocados hard and letting them ripen on your kitchen counter. The test for ripeness is the same as for a mango. Make sure they’re not overly ripe – they can become mushy in the salad.
• Medium red onion – adds nice color to the salad as well as another layer of flavor.
• Cilantro leaves – I mix these into the greens for a subtle hint of bright citrusy flavor.
• Roasted pistachios (salted or unsalted) – according to my Flavor Matrix guide,  pistachios are an excellent pairing with both mangoes and lettuce. And my testing confirms the guide is correct!
• Sesame Ginger Dressing – I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores).  Other excellent options are my Mango Salad Dressing or Lemon Basil Tahini Dressing. 
• Lime, optional – a squeeze of lime added just before serving adds a bit of brightness to the salad.

This Avocado and Mango Salad with Pork recipe is extremely flexible and can easily be modified to fit your diet and/or tastes. Here are a few suggestions:

• Instead of pork tenderloin, use grilled or seared chicken breasts, salmon, or even shrimp.
• Substitute sliced peaches for the mangoes.
• Use fresh basil or parsley leaves in place of the cilantro.
• Experiment with different dressings, such as my Mango Salad Dressing or Lemon Basil Tahini Dressing. 
• Add sliced jalapeno peppers for a bit of spice, or halved grape tomatoes for a nice complementary flavor and pop of color. 
• Sprinkle salad with crumbled goat cheese for a bit of tang.

Here’s more on why this dish is a family favorite:

• Flavor explosion with minimal effort. This recipe packs a punch of fresh summer flavors with just six simple ingredients. It proves that delicious food doesn’t require a complicated ingredient list.
• Effortless elegance. Ready in just 45 minutes with only six ingredients, it’s perfect for a weeknight meal but impressive enough for entertaining.
• Guaranteed juicy chicken. Our grilling method ensures perfectly cooked, tender chicken breasts every single time, no more dry disappointments!
• Light yet satisfying. This dish strikes the perfect balance – flavorful and filling without feeling heavy.
• Simple yet versatile. With just a few tweaks, you can customize this recipe to your tastes – add fresh herbs, swap the tomatoes for another summer veggie, or experiment with different cheeses.

You only need 6 ingredients to create this colorful and delectable recipe:

• Red and yellow grape or cherry tomatoes – These are my favorite type of tomato to use in this recipe due to their sweetness and size. You can substitute other types if you prefer (see section on Substitutions below).
• Kosher salt
• Mild goat cheese – a soft and creamy goat cheese log works best in this recipe because you whip a portion of it with liquid to form a delicious sauce. Don’t use pre-crumbled cheese! The anti-caking additives they contain reduce the flavor and make it difficult to make the sauce.
• Extra virgin olive oil
• Fresh ground pepper
• Boneless, skinless chicken breast halves – you can substitute boneless, skinless thighs but they won’t look as elegant on the plate as a breast.

You’re going to be amazed at how quick and easy this chicken dish is to put together:

1. Preheat grill to medium-high heat.
2. Season the tomatoes; let rest.
   Put the tomatoes in a colander set over a medium mixing bowl. Toss tomatoes with the sea salt and let stand for at least 20 minutes to release the juices.
3. Add goat cheese and oil to tomato juice.
   Remove and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth. 
4. Mix in tomatoes and remaining cheese; season.
   Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
5. Prep chicken. 
   Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
6. Grill chicken.
   Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion. (See Tips below.)
7. Let chicken rest.
   Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
8. Serve.
   Spoon the tomato-goat cheese mixture on top of the breasts and serve.

While this recipe is delicious as is, it is also very flexible so feel free to adjust it to make it your own. Here are a few suggestions:

Substitutions

• Use other kinds of fresh tomatoes instead of grape or cherry – chopped Roma works well.
• Amp up the flavor by using a flavored goat cheese, such as sundried tomatoes or herb- flavored.
• Substitute another type of cheese – feta or fresh mozzarella cheese. Just note that these won’t make a creamy sauce like the goat cheese.
• Replace the chicken breasts with boneless, skinless chicken thighs.

Additions (to the toppings)

• Chopped fresh herbs – fresh basil leaves, parsley, even cilantro.
• Chopped artichoke hearts.
• Sliced black or green olives.
• Chopped sun-dried tomatoes.
• Lemon zest.
• Chopped red onions, green onions, or shallots.
• Dijon mustard to the oil for brushing onto the chicken.
• Balsamic vinegar or lemon juice.

Don’t have a grill? No problem! Here are other ways to cook the chicken in this recipe:

• Broil the chicken. Preheat broiler on high. Place the top oven rack  around 5 inches from the heat source. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Broil 4 minutes, flip over and continue cooking an additional 4-5 minutes or until  the internal temperature of the chicken reaches 165 degrees.
• Roast the chicken. Preheat oven to 400 degrees. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Cook for 10 to 12 minutes or until internal temperature reaches 165 degrees.

Here are various ways you can serve this chicken recipe:

• On a serving platter. Arrange breasts in a single layer and spoon tomato and cheese mixture over the top.
• On individual dinner plates. Place one breast on each plate and spoon tomato and cheese mixture over the top.
• Atop pasta. Place cooked pasta noodles (I like to use fettuccini or linguini) on a serving platter and top with breasts; spoon tomato and cheese mixture over the top.

In addition, for a pop of contrasting color, you can garnish the top of the dish with fresh parsley.

Add an easy tossed salad of mixed greens and our Mustard Vinaigrette and a loaf of crusty bread, and dinner is complete!

Here’s what you’ll need to prepare this nice crust:

• Dijon mustard
• Kosher salt
• Fresh ground pepper
• Homemade or Panko breadcrumbs
• Large lemon
• Fresh rosemary
• Fresh Italian (flat-leaf) parsley
• Extra virgin olive oil – can substitute vegetable oil or canola oil

You can modify the crust ingredients to fit your dietary needs or tastes. Here are a few ideas:

• Use different fresh herbs, or add more – e.g., fresh thyme or mint
• Add chopped garlic or garlic powder
• Add grated Parmesan cheese
• Add spices including paprika, cumin, coriander
• Add chopped nuts – hazelnuts, almonds or pistachios

This recipe was the fortunate outcome of an evening when I found myself rummaging in the refrigerator, determined to whip up something delicious with whatever ingredients I had on hand. I unearthed frozen spinach, sundried tomatoes, goat cheese, garlic and lemon. So, I stuffed them all inside a pork tenderloin, brushed it with a tangy lemon-Dijon mustard sauce, and popped it in the oven. The result was absolutely delightful! Here’s why I think this recipe works:

1. Enhanced flavor. Stuffing the pork tenderloin enhances its flavor profile, infusing it with delicious complementary ingredients. Plus, it adds moisture, ensuring your pork is tender and juicy.
2. Eye-catching presentation. Once sliced, the colors and textures in the stuffing are visually appealing and pretty on the plate.
3. Advance preparation. You can prepare, stuff, roll, and refrigerate the pork tenderloin earlier in the day, leaving you the option to roast or grill it later when you’re ready to cook.
4. Flexible. The stuffing ingredients can be tailored to fit your tastes or what you have on hand – the possibilities are almost endless!

Here’s what you’ll need to create this pork dish, all of which should be available at your local grocery store:

• Pork tenderloins
• Frozen chopped spinach
• Sun-dried tomatoes packed in olive oil
• Goat cheese
• Green onions
• Garlic
• Lemons
• Dijon mustard
• Kosher salt
• Ground black pepper

Follow these steps to roast your stuffed pork tenderloin to perfection:

1. Preheat oven to 375 degrees.
2. Place stuffed tenderloins in a greased baking dish, side by side without touching each other – the size of the pan is dependent on the size of your tenderloin. I usually use a 7 by 11-inch dish, but if the tenderloins are very long, you may need to use a 9 by 12-inch dish to get them to fit.
3. Brush the lemon-mustard mixture over the top and sides of the stuffed tenderloins.
4. Bake until the tenderloins reach 145 to 150 degrees with an instant-read thermometer, approximately 45 minutes (make sure you are measuring the temperature of the tenderloins and not the stuffing).
5. Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.

If you prefer the smoky flavor from grilling, I’ve also created these directions for cooking the stuffed tenderloins on the grill:

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high (around 375 degrees).
2. When grill is hot, using tongs, dip a folded paper towel in canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
3. Brush half the lemon-mustard mixture over the top of the stuffed tenderloins. Place tenderloins grill rack, side by side without touching, and cook, covered, for 10 minutes.
4. Turn tenderloins over, bush with the remaining sauce, and continue cooking, covered, for another 10 minutes or until a meat thermometer inserted into the thickest portion registers 145 to 150 degrees.
5. Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.

There are numerous ways you can modify this recipe to fit your tastes or what you have on hand. Here are a few suggestions:

• Add 1/4 cup toasted pine nuts.
• Add chopped cooked bacon or prosciutto.
• Substitute mozzarella or feta cheese for the goat cheese.
• Substitute chopped red onion for the green onion.
• Substitute roasted red peppers for the sundried tomatoes.
• Use our Roasted Red Pepper Stuffing recipe.

I like to serve this pork dish arranging the slices on either a large platter or individual dinner plates. Here are some suggested side dishes:

• Instant Pot Red Potatoes
• Twice Baked Potato Casserole
• Grilled Potato Packets
• Mashed Potatoes with Parsley and Chives
• Corn Pudding
• Oven Roasted Carrots
• Carrot Soufflé
• Celery Root Purée
• Quick Homemade Drop Biscuits
• Anise Bread

If you have any pork left over, place it in an airtight container in the refrigerator. It will last for up to 4 days. Can also be frozen for up to 2 months. Thaw overnight in the refrigerator.

I find the best way to reheat the leftover slices is in the microwave. It will take around 2 to 3 minutes. Watch carefully so you don’t overcook it as the pork will become tough.

Picture this: perfect pork chops that are evenly cooked and never dry or tough. With sous vide, that’s exactly what you’ll get. By immersing vacuum-sealed pork chops in a precisely controlled water bath, you’ll gently cook them to perfection, retaining all the wonderful natural juices and flavors.
 
I’ll walk you through the entire process, from selecting the right cuts of pork chops to seasoning and preparing them for sous vide. I’ll also share tips on how to achieve those beautiful grill marks afterward, ensuring a restaurant-quality presentation.
 
Get ready to take your pork chop game to a whole new level and impress your friends and family with this foolproof sous vide technique.

Sous vide cooking offers numerous advantages when it comes to cooking many cuts of meat, especially lean boneless pork chops:

• Risk-free cooking. The precise temperature control used in sous vide ensures the meat is cooked evenly, eliminating the risk of overcooking or undercooking certain areas of the chop, and resulting in a perfectly cooked piece of meat every time. Plus, sous vide is very forgiving; you can leave the chops in the water bath for up to 4 hours without overcooking.
• Moist and tender result. The sous vide method is particularly advantageous for pork chops because it preserves their natural juices by preventing any moisture from escaping. This is especially crucial for lean cuts of meat, as they can become dry when subjected to traditional cooking methods.
• Flexible seasoning options. You can experiment with adding various herbs, spices, or oils as well as other ingredients (including garlic) to the pork in the sous vide cooking bag. As an alternative, you can marinate the pork chops prior to cooking.
• Uber flavorful. Sous vide cooking allows any added seasonings to penetrate the meat evenly, resulting in a bold and succulent pork chop.
• Make ahead. The beauty of sous vide cooking is that you do all the work ahead of time. All that’s left at the end is a quick sear on each side of the chops just before serving.

I recommend using boneless pork loin chops that are 1 to 1 1/2 inches thick. Boneless chops are leaner, making them ideal candidates for sous vide because this method prevents them from drying out. And in terms of size, thicker chops are more forgiving and stand up better to longer cooking times.
 
You could also use bone-in pork chops – called center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, or top-loin chop.

Seasoning boneless pork chops before sous vide cooking is a crucial step in enhancing their flavor. While salt and pepper are the basic seasonings, sous vide allows for additional ingredients to be added to the cooking bag in order to enhance the overall flavor of the meat. For my recipe (see Recipe Card below), I add olive oil and fresh herbs (parsley, chives, and tarragon) to the cooking bag with the chops.
 
Note: If you choose to add a marinade to the cooking bag with your pork chops (I don’t in my recipe), keep in mind that the marinade should not be too acidic (no vinegar or citrus juices). During the sous vide process, acidic ingredients can break down the meat’s fibers and result in a mushy texture. Opt instead for marinades that include herbs, spices, oils, etc. If needed, you can add a splash of lemon juice or vinegar after cooking. Alternatively, you can marinate the chops ahead of time, then remove them for cooking.

To cook boneless pork chops sous vide, you’ll need:

• Sous vide immersion circulator
• Large container or stock pot to hold the water. The container needs to be deep enough for the chops to be completely submerged in the water. And, you can use a container custom made for sous vide, or a deep stock pot.
• Container lid (recommended), or a towel, foil or some other way to cover the top.
• Container top rack (recommended) for clipping the food bags to hold them in place. Can also clip to sides of the container.
• Food vacuum sealer or zip top baggies.

Recommended Equipment For Sous Vide Cooking

Anova Sous Vide (Precision Cooker)

Anova Sous Vide Container with Top Rack and Lid

Food Saver brand Vacuum Sealer

Sous vide cooking allows for precise temperature control, ensuring that the boneless pork chops are cooked to your desired level of doneness. The recommended temperature range for cooking pork chops sous vide is 140 degrees for medium-rare or 145 degrees for medium.
 
In terms of cooking time, it depends on the thickness of the pork chops. As a general guideline, cook 1 to 1 1/2-inch thick chops for 1 to 4 hours, and add 15 minutes for each additional 1/2-inch of thickness.

Once the boneless pork chops have finished cooking in the sous vide water bath, it’s time to give them a beautiful finish. I prefer searing them on a hot grill or grill pan, but you can also finish the chops in a hot skillet. Here’s how to do it on a grill:

1. Heat grill on high.
2. When grill is hot, using tongs, dip a folded paper towel in canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
3. Carefully remove pork chops from the sealed bags and pat them dry with paper towels. The drier the surface of the meat, the better the sear will be.
4. Place the pork chops on the hot grill and sear, without moving, for 45 seconds to 1 minute, or just until the bottom develops grill marks. (Gently lift up one corner to see the marks.) Using a pair of tongs, flip the chops and continue cooking for an additional 45 seconds to minute to sear and mark the second side.
5. Remove chops from the grill and let rest for 5 minutes before serving, allowing the juices to redistribute.

Because pork loin chops are mild, I think it’s important to serve them with a complementary sauce. In the recipe below, I use a Djon Sauce comprised of olive oil, red wine vinegar, Dijon mustard, and fresh herbs.
 
Sous vide boneless pork chops are a versatile main dish that can be served with a variety of sides. Follow my recipe below and start with baby arugula, and then add one of these dishes:

• Grilled Potato Packets
• Instant Pot Red Potatoes
• Greek Orzo Salad with Lemon-Basil Dressing
• Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon
• Tomato Salad
• Mashed Potatoes with Parsley and Chives
• Dorothy’s Potato Salad
• Sweet Potato Fries with Garlic Aioli
• Corn Pudding
• Corn and Prosciutto Salad

Here’s why I’ve fallen in love with this recipe and I think you will, too:

• Harmonious flavors. Peppery baby arugula and mild mozzarella are the perfect complement to the sweet, cinnamon-accented peaches.
• Contrasting textures. Crunchy toasted almonds provide a nice contrast with the creamy, soft fresh mozzarella and tender grilled peaches.
• Seasonal ingredients. Using fresh, in-season peaches guarantees the best flavor and juiciness.
• Subtle smokiness. Grilling the peaches brings out their natural sweetness and imparts a slightly smoky flavor, elevating the taste of the salad to new heights.
• Visual appeal. The bright color of the grilled peaches contrasted against vibrant green arugula and white mozzarella create an eye-catching and appetizing presentation.
• Refreshing and light. Hot days call for less heavy or filling foods, and this salad fits the bill perfectly.
• Nutritional value. The combination of fresh fruits, greens, dairy, and nuts, provides a balanced mix of nutrients, including vitamins, minerals, fiber, and healthy fats.
• Quick and easy. This salad takes only 20 minutes to prepare and requires no special tools (other than a grill or grill pan) or expertise.
• Versatile. The salad can be adapted to your tastes by adding or substituting other ingredients.

To create this delicious grilled peach salad, you will need the following ingredients (details and quantities are provided in the recipe card below):

Grilled Peaches

• Granulated sugar (can also use light brown)
• Ground cinnamon
• Allspice
• Mace
• Fresh lemon juice
• Vanilla extract
• Freestone yellow peaches

Balsamic Vinaigrette

• Lime-flavored olive oil (can substitute lemon olive oil, or a combo of extra virgin olive oil and add a bit of lime zest)
• Peach balsamic vinegar (can substitute white balsamic vinegar)

Remaining Salad Ingredients

• Baby arugula
• Fresh mozzarella cheese (the kind that’s a ball, in water)
• Toasted slivered almonds
• Kosher salt
• Fresh ground pepper

Grilled Peaches:

1. Preheat a grill or grill pan to medium-high heat.
2. In a small mixing bowl, stir together sugar, cinnamon, allspice and mace. Stir in lemon juice and vanilla until well combined. Set aside.
3. Cut peaches in half and remove the pits. Brush both sides of each half with 2 tablespoons of the lime olive oil.
4. Once grill is preheated, using tongs and a folded paper towel oil the grill grates.
5. Place peaches on grill, cut sides down, and cook until marked with grill lines and beginning to soften, around 2 to 4 minutes (timing depends on ripeness of peaches and how hot your grill is). Turn peaches over and continue cooking for an additional 1 to 3 minutes, or until just beginning to soften.
6. Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside.

Light Balsamic Vinaigrette and Salad Assembly:

1. In a large mixing bowl, whisk together the remaining 2 tablespoons of the lime olive oil and the peach balsamic vinegar. Add arugula and toss well (I like to use my hands).
2. Spread arugula on a serving platter or 8 individual salad plates.
3. Arrange the peaches (cut side up) over the top. Arrange slices of the mozzarella cheese and toasted almonds around the peaches. Season to taste with kosher salt and fresh ground pepper.
4. Serve immediately.

While this light, tangy balsamic vinaigrette is my favorite for this salad, a honey-lime dressing would also work well. In terms of the toppings, a few options:

• For more added texture, add crumbled bacon or fried prosciutto.
• Switch out the mozzarella for feta, goat, or blue cheese.
• For a milder flavor, use baby spinach instead of arugula.
• And, in place of the almonds, use toasted pine nuts or pecans.

Get creative and personalize it to your tastes!

To create a well-rounded summer menu, pair the grilled peach salad with complementary dishes that also highlight the flavors of the season. Here are some options for creating a summer menu:

Main dish:

• Grilled Lemon Chicken
• Grilled Chicken with Lemon Rosemary Marinade
• Grilled Ribeye Steak
• Asian Marinated Pork Tenderloin

Second side dish:

• Asparagus Wrapped in Prosciutto
• Sautéed Asparagus
• Grilled Potato Packets
• Potato Salad
• Wild Rice Salad

Dessert:

• Strawberry Cream Pie
• Aunt Dee-Dee’s Cheesecake

Alternatively, start the meal with Gazpacho Chilled Soup and omit the second side dish, for a lighter meal.

To get the best flavor, use fresh lemons and high-quality olive oil.

Before you start grilling, prepare the chicken:

1. Rinse the chicken breasts under cold water and pat dry with paper towels.
2. Butterfly breasts and cut in half.
3. Place chicken in a large zip-top plastic bag.
4. In a small bowl, whisk together olive oil, lemon juice, and garlic. Add to chicken, seal bag, and refrigerate for at least 30 minutes up to 2 hours.

Grilled lemon pepper chicken is a versatile dish that can be served in many different ways. Here are some ideas:

1. Serve as a main dish with two of these sides:

• Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon
• Wild Rice Salad with Parmesan Vinaigrette
• Tomato Salad with Cumin Dressing
• Tomato Peach Salad with Lime Dressing
• Best Broccoli Salad Recipe
• Quick and Easy Sautéed Asparagus
• Instant Pot New Potatoes
• Baked Sweet Potato Fries with Garlic Aioli

2. Add it to a sandwich or wrap

• Grilled chicken is an excellent base for a sandwich or wrap. Add a slice of cheese, avocado, lettuce, tomato, mayo, and mustard for a delicious lunch!

3. Add it to your favorite salad. It’s particularly delicious atop:

• Arugula and Tomato Salad

• Caesar Salad
• Spinach Salad with Curry Dressing
• Grilled Peach and Fresh Mozzarella Salad
• Tomato Cucumber Salad & Yogurt-Herb Dressing

• Chopped Apple Pecan Salad

4. Use it in our Grilled Chicken with Tomatoes and Goat Cheese recipe.

Grilled lemon pepper chicken is not only delicious, but it’s also a healthy option. Here are some of the health benefits of this dish:

• High in protein. Chicken is a great source of lean protein, which is important for building and repairing muscle tissue.
• Low in fat and calories. By removing the skin from the chicken and using minimal oil in the marinade, you can keep this dish low in fat and calories.
• Rich in vitamins and minerals. Lemon juice is a good source of vitamin C, while black pepper contains antioxidants.
• Gluten-free. This recipe is naturally gluten-free!

While the classic grilled lemon pepper chicken recipe is delicious as is, there are many variations you can try to mix things up. Here are a few ideas:

• Add herbs. Try adding some fresh herbs like thyme, rosemary, or oregano to the marinade for an extra burst of flavor.
• Use different citrus. Lemon is a classic choice, but you can also try using lime juice.
• Mix up the spices. Instead of black pepper, sprinkle the chicken breasts with smoked paprika, cumin, and/or chili powder before grilling. Or, for a bit of a kick, add cayenne pepper or red pepper flakes to the marinade.
• Use different cuts of chicken. While boneless, skinless chicken breasts are a popular choice, you can also try using chicken thighs or wings for a different texture and flavor.