Grilled Pork Chops with Verde Sauce, Cucumber/Tomato Salad and Wax Beans

The pork chops were simply salted and peppered and grilled on the Weber for about 7 min on a side.  For the verde sauce, we first sauted a coursely chopped onion and 2 cloves of minced garlic.  Mix the onions and garlic with a can of green enchalada sauce, a small can of diced green chilies, 1t ground cumin, and 1t ground coriander.  We added a little diced red bell pepper for color.  The sauce can be served cold or warm and is excellent on all sorts of meats, hot dogs, chicken, etc.  The salad is a mix of diced tomatoes and cucumbers with some diced tomitillos added.  They were mixed with plain yogart and salted and peppered to taste.

The wax beans started out a lovely puple and yellow mixture but lost the purple color during steaming.