Margarita Pork Chops

Makes 8 to 12 servings

12 pork loin chops, each about 1 inch thick

4 1/2 cups bottled margarita mix

6 tablespoons minced garlic

5 teaspoons salt

3 teaspoons black pepper

1. Divide the pork chops between two or three heavy-duty freezer bags. Pour the margarita mix into each bag and then add the garlic, salt and pepper. Seal the bags; massage a bit to mix the marinade. Freeze. Transport in a cooler and, if still frozen upon reaching your destination, place back in the freezer until a day before they are needed. If the pork does not make the trip frozen, refrigerate immediately and use within a day or two.

2. To prepare, grill over a medium fire until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. To prepare inside, arrange chops on a greased broiler pan. Broil chops under high heat 5 inches from the heat source, turning frequently, for 14 to 18 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads 160 degrees.

Per serving (based on 12): 390 calories, 19 grams protein, 13 grams carbohydrates, 9 grams sugar, 29 grams fat, 85 milligrams cholesterol, 258 milligrams sodium, no dietary fiber.

Nine-Day Slaw

Makes about 16 servings

1 1/2 cups white vinegar

1 1/2 cups sugar

1 tablespoon salt

1 teaspoon celery seed

1 teaspoon mustard seed