Still Grilling

The truth is: we like to use our grills all year long, so we'll continue to use our Cook the Book Club pick, Italian Grill, straight into the cooler months . As we get our families situated in the back-to-school/back-to-work routine, meal planning is par for the course. This past Sunday, friends came for supper, so dinner had been thought out the day before because we knew that we'd be rushing in, last-minute, from weekend activities.

Pork loin chops brined overnight were drained and patted dry while we prepared a melange of red and yellow peppers, sliced onions, capers, olives, and white wine to saute. The chops were cooked over a hot grill and then served with the pepper mixture, a bowl of steaming rice and a simple watercress salad. Easy weeknight meal.

Recipe: Grilled Tuscan-Style Pork Chops with Bell Peppers, Capers and Olives

Grill Tip: Have you ever wondered how chefs make those beautiful grill marks on salmon fillets, steaks, chicken or pork chops? The pattern is called "crosshatching" and it is actually quite easy to do. Put food on a hot grill, do not move and let sear until well-charred and the first grill marks are made. Then, rotate, not flip, the food 90 degrees and let cook on the same side for a few minutes longer to create the crosshatch pattern. Turn food over and do the same.