Lemon Herbed Pork Chops

This is a great recipe for any week day night! Makes the perfect amount for the family, and does not create too many dishes, or require a lot of ingredients. These can also be made in the oven, just make sure your meat thermometer reaches 160 degrees!

Ingredients

• 1-1/2 teaspoons finely shredded lemon peel
  
• 1 teaspoon dried rosemary, crushed
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried sage, crushed
  
• 1/2 teaspoon black pepper
  
• 8 cloves garlic, minced
  
• 4 pork chops, cut 1-1/4 inches thick

Directions:
For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops.
Source:Lemon Herbed Pork Chops

Scallops Floreintine Casserol

This recipe is great for a Sunday dinner! I made it last week and there were not even any left overs for the week! Next time I think I will try doubling this to see how well it would work as a party dish!


Ingredients:

• 1 1/2 pounds large sea scallops rinsed and patted dry
  
• 2 tablespoons all-purpose flour
  
• 4 tablespoons canola oil, divided
  
• 1 garlic clove, minced
  
• One 6-ounce bag pre-washed baby spinach
  
• 2 tablespoons all-purpose flour
  
• 1 1/2 cups 1% low fat milk
  
• 1 cup reduced fat pre-shredded Cheddar cheese
  
• 1/4 cup grated Parmesan cheese, divided
  
• 2 tablespoons dry sherry
  
• 2 tablespoons plain dried breadcrumbs
  

Directions:
Preheat the oven to 350°F. In a medium bowl, toss the scallops in the flour. Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add the scallops and brown on both sides, about 1-2 minutes per side. Remove from skillet and arrange in a casserole dish (a 7x11-inch size works well). Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Add the spinach and cook, stirring frequently, until the spinach wilts, about 4 minutes. Arrange the spinach over the scallops. Heat 2 tablespoons of oil in the skillet over medium heat. Add the flour and cook, stirring constantly, until the flour turns golden, about 2 minutes. Add the milk, stirring constantly and bring to a simmer. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Stir in the Cheddar cheese and 2 tablespoons of the Parmesan cheese until melted. Stir in the sherry and pour the cheese mixture over the scallops and spinach in the casserole dish. Top with the breadcrumbs and the remaining Parmesan cheese.
Source:Food