Adobo Pork Chops with Asparagus
by Jes Mostek
  Keep the heat outside and make both your pork chops and asparagus on the grill!

Adobo Pork Chops Recipe
by Matt Schumacher
serves: 6
  Spicy Pork Chops
  6 ea   pork,boneless top loin chops, cut 3/4-inch thick
  2 tbs   sugar, brown (packed)
  2 tbs   oil, olive
  2 tbs   orange juice
  2 tbs   cilantro
  1 tbs   vinegar, red wine, or cider vinegar
  2 tsp   chili powder, hot
  1 tsp   cumin, ground
  1 tsp   oregano, dried
  1/2 tsp   salt
  1/4 tsp   pepper, cayenne, (optional)
  1/4 tsp   cinnamon, ground
  3 cloves   garlic, minced, minced
  Recipe Tip:
Marinate 2 to 24 hours.
1. Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, cayenne pepper (if desired), cinnamon, and garlic. Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.

2. Drain chops, discarding marinade. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chops are done (160F) and juices run clear, turning once halfway through grilling.

Nutritional Info (Per serving):
Calories: 189, Saturated Fat: 2g, Sodium: 170mg, Dietary Fiber: 0g, Total Fat: 7g, Carbs: 3g, Sugars: 2g, Cholesterol: 71mg, Protein: 25g
Exchanges: Lean Meat: 4, Fat: 1
Steamed Asparagus
by Jes Mostek
serves: 4
  Be sure to compare prices, pound for pound of the fresh asparagus versus the canned or frozen asparagus. While it's in season, the fresh produce is less expensive than buying it canned.
  1 bunch   fresh asparagus
  To steam the asparagus, first snap the cut ends off of the asparagus with your hands, one at a time, rather than using a knife. The natural break will occur at the border between tender and tough & stringy, and this will be the difference between it being a good or yucky experience for first-timers, especially.

Fill a large pot with a tight-fitting lid with about 2 inches of water and bring the water to a boil over high heat. Place the asparagus spears, blunt ends down in the boiling water. Place the lid over the asparagus. Still over high heat, return the water to boiling and cook for an additional 2-4 minutes, just until the asparagus changes color from a kind of drab green to a bright green and the vegetables are crisp-tender or al dente. They should still retain their shape and a bit of crunch without being totally raw.

Again, you'll have a hard time selling limp asparagus to kids, but if it crunches, still somewhat resembles trees or Jack's bean-stalk and is accompanied by a great dip or sauce, what's not to love? Plus, it holds the promise of, well, that's not for the dinner table, but they'll think it's hysterical later.

Serve with ranch dressing, melted butter, or Hollandaise Sauce