#3669 - BLT Burritos

(by Shirley McNevich)

1 cup mayo
1 fresh tomato (peeled and chopped)
8 flour tortillas
iceberg lettuce (chopped)
red onion (sliced)
16 slices of bacon (fried and crumbled)
salt
fresh ground black pepper

In a bowl add mayo and the chopped tomatoes--stir to mix. Spread the 8 flour tortillas evenly with the tomato mixture. Spread chopped lettuce over the tomato mixture. Spread sliced onions over the lettuce. Sprinkle the crumbled bacon over the onions. Add salt and pepper to your taste. Roll them up like a burrito (securing with a toothpick if necessary). Serve immediately.

#1177 - Garlic and Herb Pork Chops

(by Shirley McNevich)

4 pork chops
4 tsp. garlic & herb seasoning
5 TBSP olive oil
8 cups chopped lettuce
1 small onion (chopped)
1 chopped tomato
2 TBSP balsamic vinegar

Thaw pork chops--place one pork chop at a time on to a cutting board. Use a fork to poke holes in both sides of the pork chop. Put 3 tsp. of the garlic & herb seasoning in a small bowl (save the other 1 tsp. for later). Sprinkle the pork chop with some of the garlic & herb seasoning--use the back of a fork to press the seasoning into the pork chop. Repeat with all pork chops. In a skillet over medium heat add 2 TBSP olive oil--add pork chops to the skillet. Cook and turn pork chops until well done and tender throughout. In a large salad bowl add chopped lettuce, chopped tomato, and chopped onion--toss. In a small bowl add 3 TBSP olive oil, 2 TBSP balsamic vinegar, and 1 tsp. garlic & herb seasoning--stir. Pour the vinegar mixture over the salad--toss the salad. Place the salad evenly on to 4 dinner sized plates. Place one cooked pork chop on top of each salad, then serve.