This was so yummy! And really easy to make. Again, this one was Michael approved.
3 tablespoons olive oil, divided
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 boneless pork loin chops
3 small zucchini, sliced
1 red bell pepper, sliced into strips
1⁄2 onion, cut into strips
1 lb potatoes, cut into 1-inch cubes
1⁄4 cup milk
1 tablespoon butter
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
Directions:
Mix 2 teaspoons oil with mustard, vinegar, garlic, salt and pepper. Spread mixture on chops; place chops in zip-top bag. Refrigerate both the zip-top plastic bag for 4 to 8 hours. Preheat outdoor grill. Grill chops, covered with grill lid, 5 to 7 minutes per side or until thoroughly cooked. Toss zucchini, bell pepper and onion with 1 tablespoon oil, salt and pepper. Sauté in a large skillet over medium-high heat until crisp-tender.
Place potatoes in large saucepan and cover with water. Boil, covered, for 20 minutes or until potatoes are tender. Drain. Mash potatoes. Stir in milk, butter, salt and pepper.
