Ingredients

• 1 ½ lb bone-in pork loin rib chops
• 1 teaspoon + 1 tablespoon olive oil
• 1 teaspoon minced garlic
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 (10 oz) bag frozen seasoning blend (diced onions, bell peppers, celery, and parsley)
• 2 tablespoons sliced green olives
• 1 tablespoon capers
• 2 tablespoons sun-dried tomato pesto
• ¼ cup white wine (or chicken broth)

Steps

1. Preheat grill (or grill pan) on medium-high. Rub both sides of pork chops with 1 teaspoon olive oil and garlic, then season with salt and pepper (wash hands).
2. Place pork chops on grill; close lid (or cover loosely with foil) and grill 4–5 minutes on each side until grill-marked and 145°F.
3. Preheat large sauté pan on medium-high 1–2 minutes. Place remaining 1 tablespoon oil in pan and swirl to coat. Stir in seasoning blend, olives, capers, pesto, and wine; cook 5 minutes, stirring occasionally, or until vegetables have softened and sauce is hot. Serve sauce over pork chops.

Ingredients

• 8 oz fettuccine
• 1 (10 oz) box frozen chopped spinach
• 1 (15 oz) jar Alfredo sauce

Steps

1. Bring water to a boil for pasta. Stir pasta into boiling water; cook 8–10 minutes, stirring occasionally, until tender.
2. Meanwhile, place spinach in large microwave-safe bowl; microwave on HIGH 5–7 minutes to thaw, then drain. Stir Alfredo sauce into spinach and microwave on HIGH 2 more minutes or until thoroughly heated.
3. Drain pasta and return to pot. Stir spinach mixture into pasta; serve.