Summertime Chops

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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

Potatoes--quartered

Carrots--sliced

Onions—quartered

Zucchini--sliced

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.

Add bacon.

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.