Basil-Balsamic Pork Chops

Loved, loved, LOVED this meal!! With having lots of frozen meal options, I like to throw in the "fresh" to change it up. This summer we have been grilling 3-4 times a week, and I'm not complaining one bit! This meal consists of mouth-watering Basil-Balsamic Pork Chops, Basmati rice, grilled peaches & grilled pineapple. YUM! (You can go ahead and wipe the drool hanging off your chin, now!)

Makes 3 entrees, 4 servings each

12 pork chops bone in or boneless

1 cup olive oil

1/2 cup balsamic vinegar

1/4 cup lemon juice

2 tablespoons honey

3 teaspoons minced garlic

3 teaspoons dried basil

2 1/4 teaspoons black pepper

3 one-gallon freezer bags, labeled

1.  Rinse and divide chops evenly among the freezer bags.

2.  Whisk together olive oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl.  Divide marinade evenly over the pork.

3.  Into each bag measure 1 teaspoon garlic, 1 teaspoon basil, and 3/4 teaspoon pepper.

4.  Seal and freeze.

Cooking instructions:

1.  Prepare a medium fire in a gas or charcoal grill.

2.  Cooks chops, turning occasionally, until an instant-read thermometer inserted into the thickets part of a chop reads 160.  Discard remaining marinade.

To make the grilled pineapple: skin the pineapple, the cut 1 inch thick pieces and sprinkle with sugar.

Grill on both sides.

Now for the peaches. I left the skin on, you can peel them if you like. Halve and pit each one. Then sprinkle with sugar on the flesh side.

Grill flesh side down til sugar is carmelized!

Right there is a grill full of summer!

Enjoy the plate filled with amazing flavors and textures!