[pork chops with horseradish-maple glaze]

makes 2 servings
We made this for Christmas dinner '08 and it was delicious.
It's adapted from Bobby Flay's version.

3/4 cup maple syrup
1/8 cup grated fresh horseradish, or prepared horseradish, drained
1/2 tablespoon Grey Poupon mustard
1/2 tablespoon chili powder

Combine all the ingredients in a small bowl. May be refrigerated, covered, for 1 day, use at room temperature.

2 pork chops (1 inch thick, bone in)
Olive Oil for brushing on the chops
Sea salt and freshly ground pepper
Horseradish-Maple Glaze

Preheat grill, (or broiler), to medium high.
Reserve 1/2 cup of glaze and use the remainder for brushing during cooking. Brush the chops on both sides with olive oil and season with salt and pepper. Grill for 3-4 minutes, brush with glaze, and turn over. Grill for another 3-4 minutes, brush and turn again, for medium-well doneness.
Arrange chops on a serving plate and brush with the reserved glaze.

[broccoli salad]

serves 6-8

2 heads broccoli
6-8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins
8 ounces sharp Cheddar cheese cut into very small chunks
1 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup sugar

Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins, and cheese. In a small bowl, combine remaining ingredients, stiring well. Add to broccoli mixture and toss gently. Chill and serve cold.
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