Dill Pickle Pork Chops

I am a pickle FREAK. I don't think I've met a pickle I didn't like. This recipe requires almost no prep and is a great grill recipe. I usually serve it with my cheese noodles (I'll post this recipe someday) as they compliment each other well.

4 to 6 center cut pork chops
1-1/2 cups dill picle juice
1/2 tsp garlic powder
OR
1 clove garlic, crushed

Combine all ingreidients in a zipper bag and marinate at least 1 hour. Grill or bake until internal temp reaches at least 165.

Sometimes, if I have very thin chops, I will marinate and then coat in seasoned bread crumbs and fry or bake.


This is not your Grandma's pork chop! I've thought about trying the recipe with sweet pickle juice but can't decide if that sounds right to me or not.

Sauted Zuchini

I made this the other night with dinner. It was so good that I am making it again this week. It's an easy recipe to make and can be doubled or tripled with no problems. Seriously, this is something that I would make as a meal for a quick lunch or on a busy night.

4 small, thin zuchini sliced (slice some thin and some thick)
1 small onion, cut in half and sliced; seperate pieces
2 TBLS unsalted butter
Salt, Pepper, and Garlic Pepper to taste
2 TBLS real bacon bits

Melt butter in large fry pan. Add zuchini and onions, then season to taste. Allow veggies to cook, stirring occasionly. You want the thicker pieces of zuchini to be tender, while the thiner slices are browned. Add bacon bits and cook another 2 minutes, check seasoning, and serve.

Told you it was quick and easy!