Marinated Pork Chops

*from allrecipes.com

INGREDIENTS

3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 (1 inch thick) pork chops

DIRECTIONS

Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. (I put it all in a casserole dish for 4 hours and they were great) Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Pork Chops and Mashed Sweet Potatoes

Another recipe I tried this week and have been craving ever since! This is super easy and packed with flavor (just trying out my food network hosting skills)! I took this recipe from Rachael Ray. I modified it slightly to my liking. Delicious!

4 medium sweet potatoes, peeled and cut into chunks
Salt
4 boneless pork chops, 1-inch thick
Pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 Gala or Golden Delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
2 tablespoons butter
1 cup chicken stock
2 rounded tablespoons orange marmalade

Directions
In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. (Foil tent helps to keep chops moist - I highly recommend this.) Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove chops to a plate.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
Serve chop covered with apples and onions with sweet potatoes alongside.

I will start taking pictures of these creations!