Grilled Pork Chops with Moroccan Rub

adapted from rachaelray.com

• 6 pork chops
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 tablespoon ground cumin 
• 2 teaspoons ground turmeric 
• 1 teaspoon sweet paprika 
• 1 teaspoon coriander seeds
• 1 teaspoon garlic salt
• 1/2 teaspoon hot red pepper flakes
• 1 lemon, wedged

Pre-heat grill pan to high. Brush pork chops with a little EVOO. Combine dry spice blend in a small container; cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7-8 minutes, turning once, for medium-rare, 10-12 minutes for medium to medium-well(depending on the size and thickness of your pork chops it may take more or less time). Serve with wedges of lemon.

Orzo with Veggies

from allrecipes.com, submitted by beautifulansuz, slightly modified

INGREDIENTS:

12 ounces uncooked orzo pasta 2 tablespoons lemon juice 2 tablespoons olive oil 1 sweet onion (such as Vidalia®), chopped 1 teaspoon minced garlic

1 cup chopped green onion 1 zucchini, cut into 1/2-inch cubes 1 yellow squash, cut into 1/2-inch cubes 1 teaspoon dried parsley salt and ground black pepper to taste

DIRECTIONS:

1.	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
2.	Heat the olive oil in a skillet over medium heat, and cook the sweet onion, garlic and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

I didn't have yellow squash this time so I used two zucchinis.  

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