Italian Breaded Pork Chops

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup Parmesan Cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4-6 pork chops

*Preheat oven to 325 degress .

*In small bowl, beat together the eggs and milk. In separate bowl, mix the bread crumbs, Parmesan cheese, and parsley.

*Heat the olive oil in a large skillet, stir in the garlic and cook until lightly browned. Remove garlic.

*Dip each pork chop in the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops into skillet, and brown about 5 minutes on each side.

*Place pork chops in oven proof pan and cook 25 minutes.

Banana Pudding Squares

50 Nilla wafers, finely crushed
1/4 C. margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 C. powdered sugar
1 tub (8 oz.) Cool Whip, thawed
3 bananas, sliced
2 small pkg. Vanilla instant pudding
3 C. cold milk
1/2 square Baker's semi-sweet chocolate

Mix crumbs and margarine. Press onto bottom of 9x13 pan. Refrigerate until ready to use. Beat cream cheese and powdered sugar in bowl until blended. Stir in 1 1/2 C. Cool Whip. Spread over crust. Top with sliced bananas. Beat pudding mixes and milk with whisk 2 min. Spread over bananas. Top with remaining Cool Whip. Grate chocolate over top. Refrigerate 3 hours.

Glazed Pineapple Porkchops

3/4 C. Bulls Eye Brown Sugar & Hickory BBQ sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops

Heat grill to medium heat. Mix all ingredients except pork chops until well blended. Reserve 1/2 C sauce for later use. Grill chops 5 min. on each side, brushing sauce on while cooking. Turn occasionally until chops are done. Serve with reserved sauce.

I also grilled up some pineapple with this as a side dish. It was super good!

Spinach Salad with Poppyseed Dressing

1 lb. bag spinach
1/2 red onion (sliced or chopped)
3/4 lb. sliced mushrooms
2 C. cottage cheese (rinsed in mesh strainer)
3/4 lb. grated mozzarella cheese
soft bacon bits

Dressing:
1/2 C. vinegar
3/4 C. olive oil
1/2 C. sugar
1 tsp. salt
1/2 tsp. mustard
1 Tbsp. poppyseeds

Mix dressing and chill for an hour. Pour over dressing when ready to serve.