Recipe(tried): Dinner for Two: Ginger Lemon and Lime Pork Chops; Southern Green Beans; Yellow Squash, Red Bell Peppers and Garlic Saute

Good Afternoon Everyone!

Tonight for dinner we will enjoy Ginger Lemon & Lime Pork Chops, Southern Green Beans and Yellow Squash Sauteed with Red Bell Peppers and Garlic.

Happy Cooking!! Gina

Ginger, Lemon and Lime Pork Chops
serves 2

2 thick-cut pork chops
1/2 lime cut in slices
1/4 cup lime juice
1/4 cup orange juice
2 garlic cloves, crushed
1 tbsp. oregano
salt and pepper to taste
1/4 cup vino seco or dry sherry
1/2 large onion, cut thin in slices
1 tbsp. Ginger Lemon and Lime Marmalade (found at Marshall's, Australian Buderim Ginger Brand)

Rinse and pat dry the chops and layer them in a plastic container with a lid. Pierce the chops with the tip of a sharp knife all over so that they absorb flavorings. Marinade with the lime juice, OJ, garlic, seasonings. Layer the lime slices on top and the onion slices over. Marinade in fridge for at least 4 hours or overnight. I start mine either at night or early in the morning to marinade.

In a skillet, pour in about 2 T. olive oil and brown the chops well. When browned, transfer to a small dutch oven, pour the sherry all around and layer the onions on top. Cover and bake in oven at 350 for about 1 hour. Halfway thru, check to see if you need any liquids in it. If too dry, put in a little bit of water. During the last 10 minutes dab the Ginger Lemon & Lime marmalade over chops.

Southern Green Beans

1 lb. fresh green beans, ends snapped off
2 large onion slices, chopped
1 garlic clove
2 bacon strips
2 T. veg. oil
pepper
salt
1-2 drops of hot sauce
splash of red wine vinegar or balsamic vinegar

Cook bacon pieces with onion in a med. pot. After 3 min. add the oil and stir. Add seasonings and garlic clove. Add vinegar and beans, stir to coat. Cover and lower heat to med-low. Check after 5 min., stir, and lower heat to low. Cook for about 25 min or tender. You should have a delicious brown sauce coating the beans when they are ready.

Yellow Squash, Red Bell Peppers and Garlic Saute
serves 2

3 yellow crookneck squashes
1 red bell pepper, seeded, cored and sliced thin
2 garlic cloves
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. butter
1 tbsp. olive oil

Heat oil over medium heat in large skillet and throw in the veggies, saute til veggies are tender, throw in the garlic and seasonings and stir well cooking for 2 more minutes.