Cuban Stuffed Pork Chops

No one is reading this it seems, so I will post just pictures now, and get to text when I can. These are Cuban Stufffed Porkchops from Bobby Flay. I got the recipe from a co-worker. We served them with new potatoes (from the garden) and a roasted pepper salad.

Where did everyone go?

Ok, so really Andrea, Lauren and Ryan are the ones I am missing- but I thought Caren would at least post on her own ingredient. And what is this month's ingredient? Is this project dead on the vine?

We cooked with the Chick Peas again. We were having tostadas, but forgot the refried beans, so I thought, why not 'refry' the garbanzos? I sauteed some onion, threw in our frozen beans and warmed them in the oil. Added a bit more oil in place of bacon grease and was liberal with the seasoning. Still fairly mild, but worked as a tostada base. You could totally tell the chick peas were there. It is basically hummus, but much drier- and warm.