GRILLED ROSEMARY PORK CHOPS*

4-6 pork chops
1/2 c. chopped green onions
1/2 c. chicken broth
1/4 c. red wine vinegar or cider vinegar
2 Tbsp. olive oil
1/2 tsp. minced garlic in water
1 tsp. dried rosemary, crushed**
1/4 tsp. pepper
1 tsp. salt

Place the pork chops in a gallon-size food storage bag. In a small bowl, combine onions, broth, vinegar, oil, garlic, rosemary, salt, and pepper. Stir to mix. Pour over the pork chops, and refrigerate for at least 2 hours. Turn the bag several times.

Lightly spray surface of grill with nonstick cooking spray. Light.

Grill the chops until desired doneness, basting frequently. Serve immediately.

*Prepare ahead of time- this needs to marinate!

**We find the easiest way to "crush" the rosemary is using your hands. Just rub it between your thumb and fingers. It doesn't really get too small- more like broken pine needles!

ROASTED RED POTATOES WITH FETA CHEESE

2 or 2-1/2  lbs. baby red potatoes, cut into wedges
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup chicken broth
2 Tbsp. lemon juice
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 (8 ounce) package crumbled feta cheese

Preheat oven to 450 degrees. 

Spray a large baking dish with non-stick spray. 
Stir the potatoes, garlic, olive oil, chicken broth, lemon juice, oregano, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the baking dish. 
Bake for 25 minutes. Stir potatoes and bake for an additional 10-15 minutes. Top with crumbled feta cheese before serving.