This is one of our favorite pork chop dinners. It's quick and easy to put together, which is a good thing when you're still on crutches.

Herb Rubbed Pork Chops with Peach Sauce

1 teaspoon McCormick marjoram leaves
1 teaspoon McCormick thyme leaves
1 teaspoon McCormick garlic powder
¼ teaspoon McCormick ground red pepper
1 pound boneless lean pork chops, trimmed
*** for peach sauce ***
2 tablespoons brown sugar
2 teaspoons cider vinegar
1 teaspoon sherry wine
½ teaspoon corn starch
¼ teaspoon McCormick ground cinnamon
1 can (16 ounces) juice-packed, sliced peaches, drained

1. Combine marjoram, thyme, garlic, and red pepper. Rub on both sides of pork chops. Broil on high, 4 minutes per side, or grill 3 minutes per side. Cover with foil to keep warm.

2. To prepare the peach sauce, combine cornstarch, brown sugar, vinegar, sherry, and cinnamon. Bring to a low boil; simmer 5 minutes. Add peaches and simmer an additional 3 minutes.

3. Top pork with warm peach sauce to serve.

Nutritional notes:
Calories: 308, Fat: 8 g, Cholesterol: 104 mg, Sodium: 86 mg, Carbohydrates: 23 g, Fiber: 1 g, Protein: 36 g

MacGourmet Rating: 5 Stars

This is my mom's cole slaw recipe. It's my favorite. I shred the cabbage pretty small so that it's nice and creamy.

Cole Slaw

apple cider vinegar
Miracle Whip light

1. Shred cabbage in food processor.

2. Put in large bowl and add a few tablespoons of Miracle Whip. Splash with vinegar, sprinkle with sugar, and thin with milk. Adjust seasonings to taste.

MacGourmet Rating: 5 Stars

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