8-2-10 Grilled Center Cut Butterfly Pork Chops & BC Squash Casserole

Monday night and lookin’ for something simple. We settled on butterfly pork chops, squash casserole, black-eyed peas, and salad. Most of the veggies were fresh from Mom’s/Karen’s garden….sweet!!!

The stuff:

Boneless Butterfly Center Cut Pork Chops
Dale’s Steak Seasoning
Extra virgin olive oil
Tami’s Secret Salad
Fresh black-eyed peas
Fresh squash
Medium size white onion
Stove Top Stuffing Mix
Campbell’s Fat Free Cream of Chicken Soup
Chopped mushrooms
½ lb (8 oz.) of Fat Free Sour Cream
1/2 cup fat-free milk
1 cup shredded mozzarella cheese
¼ cup of grated cheddar cheese
Fetzer 2008 Merlot table wine

Trim all the fat/silverskin from the pork chops. Pepper both side of and set aside. Add 2 tablespoons of Dale’s Steak Seasoning and 1 tablespoons of extra virgin olive oil to quart size bag. Marinate chops in fridge for one hour, flipping occasionally.

Place black-eyed peas that Tami shelled from Mom’s garden into 3 quart Calphalon sauce pan (we only had a few peas). Add 3 cups of water and salt to taste. Cook for a very long time (1 ½ - 2 hours) on medium low heat. Add water as needed to keep them from drying up. Allow to simmer on low heat while everything else is wrapping up.

Chop up the squash (5 -6) and ¼ of the white onion. Add to 5 quart Calphalon sauce pan half-filled with water and bring to boil. Cover and reduce heat; cook on medium low heat for 45 minutes and then drain. Open Fetzer Merlot and allow to breath. Preheat oven to 350 degrees. Spray 8 x 12 Pyrex dish with Pam. Add fat-free chicken soup, ½ lb. of sour cream, skim milk, and mozzarella cheese to pan with squash and onions. Mix together into mush and then gently stir in Stove Top Stuffing and mushrooms. Top with ¼ cup of grated cheddar cheese and sprinkle with paprika. Bake at 350 degrees for 15 minutes and turn oven off.

Light grill and remove chops from marinate; discard marinate. Pour 2008 Fetzer Merlot wine and drink toast!!! Cook chops to suit on medium heat, flipping occasionally, for 14 – 16 minutes. Cook the trimmed ends with space and serve these “snack ‘ems”.

Serve chops, Tami’s secret salad (I topped mine with Maple Grove Farms Fat Free Poppy Seed Dressing), squash casserole, and black-eyed peas. Top off merlot as needed.
Eat, drink, and enjoy!!!
BC