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Ingredients

1 cup bulgur wheat
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 bone-in pork rib chops, 3/4 inch thick (8 ounces each), trimmed
1 cup cranberries
1/4 cup balsamic vinegar
3 tablespoon(s) sugar
1 bag (9 ounces) microwave-in-the-bag spinach

Directions

In 2-quart saucepan, heat 2 cups water and 1/4 teaspoon salt to boiling on high.

Stir in bulgur; cover and cook on medium-low 10 to 15 minutes, until liquid

is absorbed. Stir in parsley.

While bulgur cooks, in 12-inch skillet, heat oil on medium until hot.

Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Cook chops in skillet 12 minutes or until browned on both sides and slightly pink

in center. Transfer to plate.

To same skillet, add cranberries, vinegar, sugar, and 1/3 cup water; heat to boiling,

stirring to scrape up brown bits. Add juices from chops on plate; cook 2 minutes

to thicken sauce slightly. Cook spinach as label directs.

Serve chops with cranberry sauce, bulgur, and spinach.

INGREDIENTS

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

DIRECTIONS

Preheat grill to 375 degrees F (190 degrees C).

In a small bowl combine butter, salt, pepper, parsley,

mustard and horseradish; mix well.

Spread about 1 tablespoon of mixture evenly over each ear of corn.

Wrap tightly in heavy duty aluminum foil; seal well.

Place on grill for aprox. 40 minutes or until corn is tender.

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INGREDIENTS

3 zucchini
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise,

making 6 slices per zucchini.

Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice.

Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up,

crosswise on the preheated grill to keep them from falling through.

Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

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Ingredients

1 cup(s) bulgur wheat
2 tablespoon(s) chopped fresh parsley
1 tablespoon(s) olive oil
4 bone-in pork rib chops, 3/4 inch thick (8 ounces each), trimmed
1 cup(s) cranberries
1/4 cup(s) balsamic vinegar
3 tablespoon(s) sugar
1 bag(s) (9 ounces) microwave-in-the-bag spinach

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Directions

In 2-quart saucepan, heat 2 cups water and 1/4 teaspoon salt to boiling on high.

Stir in bulgur; cover and cook on medium-low 10 to 15 minutes, until liquid is absorbed.

Stir in parsley.

While bulgur cooks, in 12-inch skillet, heat oil on medium until hot.

Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Cook chops in skillet 12 minutes or until browned on both sides and slightly pink in center.

Transfer to plate.

To same skillet, add cranberries, vinegar, sugar, and 1/3 cup water; heat to boiling, stirring to scrape up brown bits.

Add juices from chops on plate; cook 2 minutes to thicken sauce slightly.

Cook spinach as label directs.

Serve chops with cranberry sauce, bulgur, and spinach.

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