Hummus & Pork Chops

CHILDREN’S RECIPE: Red Pepper and Lentil Hummus

1 red, yellow or green Bell Pepper
½ C. Lentils (any variety works)
½ Orange, Juiced
1 C. vegetable stock

Method of Preparation:
Roast or grill pepper to char skin, cover with plastic wrap in a bowl and let rest for 10 minutes. Remove skin, stem and seeds and discard. Place lentils into a small pot with 1 cup of vegetable stock and juice of ½ an orange. Bring to a boil and cook for 5-7 minutes or as specified on packaging. Drain lentil (reserve liquid) and cool to at least room temperature. Place peppers and lentils into a food processor and puree until smooth. Add reserved, cooled stock to adjust consistency. Serve with your child's favorite vegetable or other snack items. This can also be used as a condiment for a healthy sandwich.

FAMILY RECIPE: Grilled Pork Chops with Roasted Baby Pepper Puttanesca

2 4-oz pork chops
1 t. cooking oil
2 T. butter, unsalted
½ # baby peppers
2 T. chopped olives
2 t. capers
2 cloves garlic, smashed
¼ C halved cherry or grape tomatoes
2 t. fresh basil, chopped
2 t. fresh parsley, torn
1 t. crushed red pepper flakes (optional)
Salt and Pepper To Taste

Method of Preparation:
Season pork chops and with salt and pepper or any other desired seasoning.Place the pork chops in a bowl with the cooking oil and toss to coat. Grill or broil on high heat, turning often until desired temperature is reached. I prefer Medium at around 140 degrees F.Halve the pepper and remove the stem, seeds and ribs. Coarsely chop the olives and tomatoes. Crush the garlic with the side of a knife.In a sauté pan over medium high heat, add all the butter then all of the remaining ingredients.Stir the mixture often with a wooden spoon and try to break up the tomatoes so it helps form a sauce.Cook for 10 minutes over medium low heat.