4 pork chops---bone in or boneless—1 inch thick
½ cup sliced onion
½ cup vegetable oil
¼ cup vinegar
¼ cup ketchup
½ teaspoon salt
½ teaspoon oregano
¼ teaspoon pepper
2 Tablespoons Worcestershire sauce
1 clove garlic, minced or ½ teaspoon garlic powder
Trim chops and place in container with a tight-fitting lid or in a zip-lock bag.
Add sliced onion.
Combine marinade ingredients and whisk together.
Pour over chops and onions.
Marinate overnight or from morning to evening.
Remove chops from marinade. Place on medium-hot grill.
Grill about 15 minutes, turning once.
Serve with fresh garden vegetables.
Grilled Garden Veggies with Bacon
Green Beans—cut into 1-½ inch pieces
1 cup chicken broth
Bacon—crisp fried; about 1/3 cup
Place veggies in disposable aluminum baking pan. Allow 1-1/4 cups per person.
Add 1 cup chicken broth. Add salt, pepper, and Italian seasoning, if desired.
Seal pan with aluminum foil.
Place on medium hot grill. Cook about 20-25 minutes or until all veggies are crisp-tender. Caution:
Remove foil carefully. Steam can cause serious burning.
Serve chops with the vegetable medley.