BBQ Pork Chops, Fried Squash, and Strawberries n Cream

One of the best parts about summer is the food :) Fresh veggies are abundant and anytime you can cook with fresh food you're going to already be healthier than the average bear. Barbecued Pork Chops on the grill and fried squash were a staple during the hot, humid months of summer. Mama used to get squash straight out of Granny and Grandaddy's garden right before she started dinner. Well, I have some fresh squash from my cousin's garden (payment for keeping her dog over the weekend) and I am going to recreate Mama's cooking with a healthy spin :)

Tonight I won't have time to make my own BBQ sauce (which would cut calories....that recipe will come soon) so I am going to use Jack Daniel's Original No. 7 Recipe on the chops. Grilling and baking are always healthier alternatives to frying. I am going to fry the squash, but not with a stick of butter. Olive oil is something you need to keep stocked in your pantry! I use it for almost every meal.

Ingredients for Chops:
1lb sirloin pork chops
4 tbs BBQ sauce of choice (tbsp per chop)

Ingredients for Squash:
1 medium onion sliced and halved
3-4 medium squash sliced
2 tbsp olive oil (add more if squash is burning and not browning)
salt and pepper to taste

Ingredients for Strawberries n Cream:
1 package of fresh strawberries
1 container of non-fat whipped cream thawed
If baking chops:

Preheat oven 350. Place in a baking dish with 1 tbsp of sauce per pork chop. Spread sauce over chop and bake for 20-30 min. It all depends on the thickness. I cook them until there's no pink. USE COMMON SENSE! If after 20 minutes they're still pinkish....cook them more :)

For grill:

Place chops on a grill and cook until not pink turning every few minutes so they grill evenly. (grilling is my weak point.....Luke always does it! I will get better! I promise).

Note: For bigger flavor you can marinate your pork chops in BBQ sauce an hour before dinner. I usually put enough sauce to cover all the chops in a gallon zip lock bag and put it in the fridge.

Cooking Squash:

I use an electric skillet, but if you were not lucky enough to get five of them as wedding presents, then a skillet on the stove-top will do. Both need to be set at medium to medium high heat. Place the olive oil in the pan and allow it to warm up. Then, add onions, squash, salt, and pepper. If you're using a non-stick pan you can cover and leave it for 5 min. allowing squash to cook a little before stirring. If its a not a non-stick, then you'll want to stir more frequently so you're not scrubbing your fingers raw at the end of the night. Allow squash to cook to the desired consistency. I enjoy mine to be "mushy" but Luke likes a little firmness so I don't let them cook as long.

Preparing Strawberries n Cream:

After every is full from dinner, wash and slice the strawberries. Serve each person a bowl full of goodness with a dollop of whipped cream on top.

After this meal you'll feel like summer is in your mouth!