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In this fast and easy grilled pork chop recipe adapted from Cooking Light, Tuscan flavors such as sage, rosemary, garlic, and flat-leaf parsley provide a delicious sense of style. The chops cook in a searing-hot grill pan, before receiving a drizzle of balsamic vinaigrette. They’re served on top of a cannellini bean, spinach, and green olive salad.
What to buy: Look for picholine olives—they have a firm texture and a bright, citrusy taste.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...