Pork Chops With Fresh Tomatoes,Garlic & Basil

Ingredients

• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 pork loin chops, 1 inch thick
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 3 cloves garlic, diced
• 1 tablespoon dried basil
• 2 1/2 teaspoons balsamic vinegar
• 4 ounces feta cheese, crumbled

Directions

1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Marinated Flat Iron Steak

Ingredients

• 3 tablespoons honey
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 pinch salt
• 1 1/2 pounds flat iron steak

Directions

1. Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.

Note: My friend sent this recipe to me and I can tell you it is awesome....

PIZZA PIE

Ingredients

• 1 15-ounce package (2 crusts) folded refrigerated unbaked piecrusts
• 1 tablespoon cornmeal
• 1/2 pound bulk Italian sausage or pork sausage
• 1/2 of a 3-1/2-ounce package sliced pepperoni
• 1 4-ounce can mushroom stems and pieces, drained
• 2 cups shredded mozzarella and/or cheddar cheese (8 ounces)
• 1 cup Hot and Spicy Pizza sauce
• 1 teaspoon milk or water

Directions

1. Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.
2. Meanwhile, cook sausage until brown; add pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in mushrooms.
3. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese.
4. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
5. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

Tomato Salad

Ingredients

• 3 tablespoons minced shallots
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt plus more
• 1/2 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• 5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
• 2 tablespoons rinsed salt-packed capers
• Freshly ground black pepper
• 10 fresh medium basil leaves, torn into approx. 1/2" pieces

Preparation

Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.