BBQ Pork Chops, Grilled Ranch Potatoes and Lima Beans

Happy Hump Day!

I am really looking forward to this work week being over! Yesterday, my husband left for Minnesota for 10 days. We have never been away from each other this long besides me going to Houston for training. Although, between wedding showers and Thanksgiving, I think the longest I was gone was 12 days even though I was in Texas for 2 months. So to say the least, this is weird! Murray was extremely protective last night and confused why her Dad wasn’t home. If anyone travels, it is usually me not Eric, due to his job, but I am really happy he is going to see his family! Actually, my sister-in-law and her husband are taking a trip for themselves to celebrate their 20^th wedding anniversary, and Eric is watching his four nieces and nephews. I am actually so sad that I cannot be there. They are going to have so much fun! With a new job, the wedding, and honeymoon, I am negative on time off. Eric drove 17 hours yesterday and should be pulling up as we speak. Don’t worry I told him to fly, but he wanted an adventure in his new jeep. Glad he is there safe because this wife didn’t sleep well last night!

Anyways, I picked up Mexican food on the way home last night, watched Scandal, and ate Cookie Two Step (y’all OMG best creation since sliced bread, this is Blue Bell’s new flavor) in bed … I’m either depressed or truly don’t know what to do with myself when Eric is gone!

Monday night, I cooked us BBQ Boneless Pork Chops, Ranch Grilled Potatoes, and Fresh Lima Beans from Pepper Place. These Grilled Ranch Potatoes are Eric’s and my new thing—we love them! We don’t eat pork often and usually when we do, it’s pork tenderloin, but these bad boys were pretty tender and yummy. I steamed the Lima Beans, and they were awesome. I actually threw in a piece of bacon (Eric’s Idea), and it really gave them flavor. It was a yummy summer meal.

Tomorrow on the blog will be Beef and Broccoli. This is a new recipe I haven’t tried so I’m excited to cook it tonight!

Ranch Potatoes

Ingredients

1 pound of baby red potatoes or baby Yukon gold potatoes

2 tbsp Olive Oil

½ packet of Buttermilk Ranch Seasoning

Instructions

Wash potatoes. Pat dry and cut in half.

Place chopped potatoes in gallon size baggy and drizzle olive oil in bag, tossing to coat potatoes.

Sprinkle half the packet of ranch into bag and toss.

You can do this one of two ways. Either put potatoes on skewers or have a nonstick grill pan and place potatoes in pan. This is how I have been cooking them. Cook until tender for 15-20 minutes.

Side note—Make sure you are moving the potatoes around as they cook so they don’t burn or stick.

Lima Beans

Ingredients

10-ounce package, frozen

1 piece of bacon

1 tbsp of butter

Instructions

Cook bacon according to package in skillet.

Place Lima beans and 2 cups of water, butter, and bacon into pan.

Simmer for 30 minutes with top on, stirring occasionally.

BBQ Pork Chops

Ingredients

1 cup of your choice BBQ Sauce

Instructions

Wash pork chops.

Place in gallon size bag and add BBQ sauce.

Marinate for 20 minutes.

Place on grill until the internal temperature reaches 165 F. Seriously, I have to use a thermometer!

Happy Eating!