Dijon Grilled Pork Chops & Grilled Pineapple

This recipe turned out very yummy!  At the last minute I decided we’d cut up a pineapple I bought, baste it with the marinade and grill it with the pork chops and it was amazing!  We ate it so fast I forgot to take a picture.  I’ll be making this one again for sure!


  • 6 (tablespoon) dijon mustard
  • 6 (tablespoon) brown sugar
  • 3 (tablespoon) unsweetened apple juice
  • 3 (tablespoon) worcestershire sauce
  • 4 (8.0 ounce) bone-in pork loin chops (I used small boneless pork loins)


  1. In a bowl, combine the first four ingredients; mix well. Pour 2/3 cup marinade into large resealable plastic bag; add the pork chops. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
  2. Preheat grill to medium high heat. Lightly oil grate on grill. Drain marinade from pork. Grill, covered, over medium heat for 6-10 minutes on each side or until a meat thermometer reads 160 degrees F; basting occasionally with reserved marinade. Serve.

Beef & Mushroom Stuffed Peppers

I’m trying out some new recipes this week! This one was easy and a big hit!


  • 1 (pound) lean ground beef
  • 1 (cup) fresh mushrooms, sliced
  • 1/2 (whole) onion, diced
  • (to taste) salt and pepper
  • 3 (small) red bell peppers, halved and seeded
  • 3/4 (cup) shredded Monterey Jack cheese

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Season with salt and peper.
  3. Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9×13 inch baking dish, and fill each with beef mixture.
  4. Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes.