Balsamic Grilled Pork

A simple summer grilling recipe that lets you enjoy the party.
Marinade:
2 cloves garlic, sliced

1 1/4 c. balsamic vinegar

2 T. olive oil

1/2 t. chili powder

1/2 t salt

dash black pepper (if desired)

4 – 6 pork chops, approx 1/2 in thick (1.5-2lbs.)


1. Whisk all ingredients together thoroughly

2. Place chops in a gallon sized storage bag. Pour marinade over the pork, and seal tightly.
Refrigerate for minimum of 2 hours.

3. Grill on medium heat for 3-4 minutes on each side, until just cooked through. Remove
from grill and let sit for a few minutes before cutting.

Apple Fennel Salad
1 bulb fennel, shaved or sliced thinly

1 Granny Smith green apple, cored and sliced thinly

6 c. spring mix greens

Fresh goat cheese or goat cheese crumbles

In a large bowl, top the spring greens with fennel shavings, apple slices, and goat cheese
crumbles. Toss with lemon-cider dressing.

For Dressing:
4 T olive oil

3 T apple cider vinegar

juice of 1/2 lemon

1 t. sugar (if desired)


Place all ingredients in a jar with a screw top and shake until combined.

Berry Oat Crumble
1 c. rolled oats

1/3 c. flour

1/3 c. butter, room temperature

1/2 c plus 1 Tbs. sugar (set the 1 Tbs. aside)

1 t. vanilla

2 c. berries, rinsed (your choice, if using strawberries, quarter them)

1. Preheat oven to 350 degrees, and butter the bottom and sides of an 8 inch square
baking dish.

2. In a bowl, mix the berries and 1 Tbs. sugar and toss well. Set aside for 20-30
minutes.

3. In a separate bowl, combine oats, flour, and sugar. Cut in butter and vanilla and mix
thoroughly manually or with a mixer until crumbly.

4. Pour the berries into the greased baking dish, and cover with crumble topping.

5. Bake for 30-40 minutes, until berries are bubbly and topping is golden brown.

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