Dinner...last night

Pineapple and sage glazed pork chops:
6 pork chops
3/4 cup pineapple
1/4 cup fresh sage, minced
4 tbsp olive oil
2 tsp salt
1 tsp coarse fresh ground black pepper

Brine the pork chops with 1/2 cup salt and 1/2 cup sugar dissolved in about 8 cups of water. Let them have a nice swim for about an hour. In a blender or food processor wizz the sage, olive oil, pineapple, salt and pepper. Cover the chops completely and cook on the grill over medium heat on a high rack, watch for flare-ups, about 10 minutes each side.


Oven roasted veggies:
3 tbsp olive oil
4 cups broccoli
4 cups cauliflower
3 cups baby carrots
1 tbsp oregano, minced
1 sprig rosemary, chopped
pineapple (I had some extra) or apples or pears
salt
pepper

Preheat the oven to 450 degrees. Cut and clean the veggies, in a large bowl mix the oil, oregano, rosemary, salt and pepper. Add the veggies to the bowl and toss to cover them evenly. Spread them in a large cake pan or glass dish and roast at 450 for 5 or 6 minutes and then set the oven to broil to brown the tops, another 3 or 4 minutes.