GRILLED PORK CHOPS


3 Tbsp. butter
1 tsp. minced garlic
1/4 c. finely chopped onion
1/4 c. soy sauce
2 Tbsp. oil
1 tsp. salt
2 tsp. lemon juice
1/8 tsp. pepper
dash cinnamon
4-6 pork chops


Prepare grill. Spray with nonstick cooking spray.

In a small saucepan, cook the onions and garlic in the butter until browned. Add the remaining ingredients, and cook 10-15 minutes, until bubbling hot. Remove from heat.

Baste the chops frequently with the sauce. Check chops for doneness, depending on the thickness. (It's best to cut into the meaty center of the chops to see if they are cooked through). Serve immediately. 

CROCKPOT POTATOES & GREEN BEANS

2  lbs. baby red potatoes, quartered
1 lb. fresh green beans, cleaned and trimmed
1 Tbsp. butter
salt & pepper

Lightly grease your slow cooker with butter and place the quartered potatoes, followed by the green beans inside. Lightly salt and pepper. Cover and cook on high for about 2- 3 hours or until potatoes are tender. 

TOMATO & MOZZARELLA SALAD

1 bunch of romaine lettuce
2-3 large tomatoes (sliced thin)
6 slices of mozzarella cheese
1 teaspoon basil
salt & pepper

bottle Balsamic Vinaigrette Dressing 

Cut romaine lettuce into pieces and lay on a plate or serving platter. Next place slices of tomatoes on lettuce and sprinkle with salt, pepper, and basil.  Lay the mozzarella cheese on top of the tomatoes.  Sprinkle dressing over all and serve.