Tuesday, February 5, 2008

Sweet Garlic Pork with Cheesy Cauliflower

As you may have figured out, I love my grill. I use it as much as I can, so this book gets thumbed through a lot.

This recipe calls for an entire HEAD of garlic, but that is for four servings, so I cut this recipe in half.

I made the marinade the night before.


I had read somewhere that if you take a bunch of cloves of garlic and put them in a bowl and shake the crud out of them, they would magically peel.

I shook, the dogs barked like mad and this is what I ended up with. One peeled clove. I think what I should have done was cut the root end off of each clove first.

SO I peeled the rest the usual way, with a good wack from my knife.


It went in the little magic chopper and turned into paste!

In with the rest of the ingredients.

I gave it a whirl and stored it in the fridge until the next day.

I never used to cook with pork because my memories of pork was dry and not flavorful. BUT if you treat pork right and don't over cook it you will be very happy with your results. If you are worried about food poisoning or the like, just buy yourself a food thermometer, you can get them cheap.

Into the bag goes the marinade and then park it in your fridge for an hour or two. I did this on lunch because I am lucky enough to come home on my lunch break.

This is my super cheating side dish. I love these veggies in cheese, I admit it.

The pork comes out and gets going on the grill

I grill my pork 4 minutes on each side. I do 2 minutes and rotate it so I get nice grill marks. Once its flipped over to the other side I start the nuker...

Cheesy goodness :)

Let the pork rest a few minutes

Then serve it up!

The pork was great and VERY garlicy, so beware. I saved the 2nd pork chop for leftovers and even though it was stored in a ziplock bag my fridge smelled of glorious garlic!


  1. Interesting! What do you find that the fish sauce brings to the dish, any flavour in particular? I've never worked with it but it is intriguing.

    Incidentally, I picked up some balsamic vinegar and basil-flavoured olive oil tonight as well as some peanut oil for cooking! Yowza!

  2. Scott would eat this for sure...minus the cauliflower. Even smothered in cheese he'd say NO WAY. I'm gonna try the marinade with a pork tenderloin & bake it this weekend. I'll let you know how it turns out.

    We LOVE garlic!


  3. Ah the sweet sweet cauliflower.

    Have you tried 40 cloves garlic chicken? It's to die for, and surprisingly not that garlicky. Though maybe that's just me...

  4. I made this dish yesterday for my aunt and uncle and it was wonderful. I love your blog and read it all the time. All your dishes are so good and so easy. Thanks for all your AMAZING recipes!