Adapted from Pioneerwoman.com
4 whole Bone-in Center Cut Pork Chops
1 cup Orange Juice
2 whole Limes, Juiced
3 cloves Garlic, Minced
1 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1 teaspoon Dried Oregano
1 whole Small Yellow Onion, Halved And Sliced Thin
1 bunch Cilantro
1 bunch Parsley
1 cup Olive Oil
1. Combine orange juice, lime juice, garlic, cumin, cayenne pepper, oregano, and onion in a large zipper bag. Squish it around to combine, then throw in the pork chops! Seal the bag and marinate them for several hours...but overnight is better!
2. While the chops are marinating, add cilantro and parsley leaves to a blender. Add olive oil and blend until smooth. Season with salt and pepper, then transfer the mixture to a small container and keep in the fridge.
3. Remove the pork chops from the marinade (discard the bag). Grill the pork chops until they're totally done.
Gruyere Penne with Veggies
1/2 small vidalia onion
1 large garlic clove, minced
1/2 box whole wheat penne pasta (4 servings)
1 zucchini, cut into 1/2 inch half-moons
1 yellow squash, cut into 1/2 inch half-moons.
1/2 cup grated gruyere cheese
1. In a cast iron skillet, sautee the onions on medium in 1 tablespoon oil until soft, about 7-10 minutes.
2. Meanwhile, cook the pasta and set aside to cool.
3. Put garlic, zucchini and squash into skillet with onions, cook until veggies are lightly browned, about 10-15 more minutes.
4. Let everything cool, then toss with the gruyere. Serve cold! (or warm)
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