Honey Dijon Grilled Pork Chops

recipe adapted from Rachael Ray

 Ingredients

• 4 bone-in pork chops
• 1/4 c. stone ground Dijon mustard
• 1/4 c. honey
• 2 tbs. apple cider vinegar
• 1 tbs. lemon juice
• 2 tsp. dried thyme

Directions

1. Whisk together mustard, honey, vinegar, lemon juice and thyme.  Pour over pork chops and allow to marinate overnight.  
2. Grill pork chops over medium heat for 20 minutes, flipping once.  Serves 4. 

Roasted Carrots, Potatoes, and Onions

 Ingredients

• 1 lb. baby carrots
• 4 small Idaho potatoes, cubed
• 2 yellow onions, chopped
• 1/4 c. plus 1 tbs. Kraft Zesty Italian dressing
• 3/4 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees.
2. Toss vegetables in 1/4 c. dressing, salt, and pepper. 
3. Roast for 30 to 40 minutes.  Toss with remaining dressing and serve.  Serves 4. 

Sauteed Squash, Zucchini, and Mushrooms

Ingredients

• 4 yellow squash
• 3 zucchini squash
• 2 c. mushrooms, sliced
• 2 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 3/4 tsp. black pepper

Directions

1. Slice squash into thick matchsticks.  In large cast iron skillet, heat EVOO over medium high heat.  Add squash, mushrooms, salt, and pepper. Cover with lid and allow to cook 30 minutes, stirring occasionally.  Remove cover and allow excess water to boil off.  Serves 6. 

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