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Pork Chops with Sage Leaves and Syrian Rice Pilaf
by Jes Mostek 		 
  ***Grill extra chops for the Pork Nectarine Salad later this week.

Recipes:
Pork Chops with Sage Leaves
by Jes Mostek
serves: 4
  Savory pork chops scented with sage makes for attractive presentation.
Ingredients:
  4   pork chops
  16   Sage Leaves
    Seasoned Salt
    Pepper
Directions:
  Preheat grill. Rinse pork chops and press 2 sage leaves onto each side of each pork chop. Sprinkle with seasoned salt and pepper.

Cook on grill over medium heat for 5-10 minutes. Turn, taking care to keep sage leaves in place. Cook an additional 5-10 minutes, or until juices run clear and there is no remaining pink in the middle of the chops.
Syrian Rice Pilaf
by Kelly LaPara
serves: 6
  Delicious with chicken, seafood, or beef. If you like Rice-a-Roni, you'll love this home-made, preservative-free recipe!
Ingredients:
  1/4 Cup   orzo pasta
  2 Tablespoons   dried minced onion
  2 cubes   chicken bouillon cubes, crumbled
  1/4 teaspoon   garlic powder
  1 Cup   long grain rice
  1/4 teaspoon   turmeric
  2 Tablespoons   butter
  2 1/2 Cups   water
Directions:
  Melt the butter in a medium saucepan and add the orzo through the turmeric. Stir to coat the rice and pasta with the butter. Add the water and bring the mixture to a boil. Cover and reduce the heat. Simmer for 20 minutes, or until the pilaf is tender and the liquid is absorbed.