Pork Rib Chop and Fruit Pastry

I whent to the farmers market friday located in Wheaton, IL and picked up a few things. I like going there it makes me feel like im helping the little guy. They have alot of nice things for sale there and lets be honest some things that no one in there right mind will buy. I saw a guy selling liquor bottles melted down and made into cheese serving plates, now thats interesting. I would have bought one, but I had to stop myself because where would I put a glass melted liquor bottle with a cheese spreader. I barely have room for all of the other kitchen gadgets I thought I needed. While I was there I picket up lots of fruits and vegetables to cook with over the next few days. Today I decided to do something different and made (in collaboration with the Grill Master:-) Lettuce, Tomato, and sweet Onion salad with a homemade  Vinaigrette, along with the salad is a Grilled Pork Rib chop with a sauce on it that was picked up and inspired by a restaurant named Taverna Opa  in Hollywood, FL. For dessert I saw a recipe on Allrecipes for Peach Cobbler and decided to to go for it but instead of the traditional Cobbler I am going to make it with Puff Pastry dough shells. You can use the regular Puff Pastry sheets and cut them into rounds and then score the middle but I think Im doing enough today :-) Keep in mind however that most of my recipes will be for two....

Grilled Pork Chop:

• 2 Pork Rib Chops

• 1/2cup Olive oil
• 1/8cup Lemon Juice
• 4 cloves Garlic
• 3tbl Oregano
• 1tsp Thyme
• 1/8tsp Rosemary
• 1tsp Pepper
• 1tsp Salt

Mix all ingredients togethor and Marinade for 8 hours; (keep marinade contents for later) Grill for 4 minutes on each side in direct heat (600 degrees) using Hardwood & Oak brickets, move to inderect cooking (350 degrees) for 30 minutes or until temp is 145 degrees; Boil marinade to 180 degrees  to use for basting which should be done every 5 minutes or so

Peach Puff Pastry:

• 1/4 cup white sugar
• 1-1/2 tsp cornstarch
• 1/8 teaspoon ground cinnamon
• 2 cups fresh peaches - peeled, pitted and sliced
• 1 cup fresh white cherries
• 1 teaspoon lemon juice
• Puff pastry shells (or Puff pastry sheets cut into circles and the middle scored for the top)

In a large saucepan combine sugar, cornstarch, and cinnamon; Stir in peaches, cherries and lemon juice, tossing until fruit is evenly coated; Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute; Put in oven safe dish to bake for about 25 minutes or until tender; Bake Sheets according to package directions (20-25 minutes)