Pork Chops with Squash and Mushroom Salad

4 bone-in center cut pork loin chops, trimmed (5oz ea)
2 tsp fennel seeds, lightly crushed
1/2 tsp salt
1/4 tsp black pepper
1 large ear corn on the cob
1 pkg cremini mushrooms, stems discarded (10 oz)
2 medium yellow squash, cut lengthwise into 1/4 in thick slices
1 cup cherry tomatoes, halved
1/3 cup chopped fresh flat leaf parsely
3 tbl lemon juice
1 tbl extra virgin olive oil

Spray grill rack with non stick spray and preheat the grill to medium.

Sprinkle pork with fennel seeds, 1/4 tsp salt and 1/8 tsp pepper and let stand while you prepare the salad.

Grill corn for 15-17min, mushrooms 10-15min and squash 8-10min, turning often until softened and browned. Allow to cool before cutting. Cut kernels from corn and slice mushrooms. Mix corn, mushrooms, squash, tomatoes, parsley, lemon juice, oil and remaining salt and pepper.

Grill pork about 4 minutes each side or until it reaches an internal temperature of about 160F.

4 servings - 6 points plus for 1 pork chop and 3/4 cup salad

Per serving: 253 cal, 10g total fat, 2g sat fat, 0g trans fat, 66mg cholesterol, 352mg sodium, 16g total carb, 6g total sugar, 4g fiber, 26g protein, 70mg calcium

Balsamic BBQ Sauce

We have used it on ribs, but would be great for anything with BBQ sauce.

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.