Theodore made dinner for the three of us again tonight. The recipe that he cooked came from the September 2013 issue of Food Network magazine. Pork Chops with Bacon- Corn Slaw. It was a wonderfully tasty meal. All three of us raved about the coleslaw. It is definitely one that we would make again in a heartbeat. Preheat the broiler. Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons chopped parsley, 2 tablespoons cider vinegar, 1 clove minced (or grated) garlic, 1/4 teaspoon sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature. Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook 3-4 slices bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the 1 can of corn (or 2 ears, kernels removed) to the drippings in the skillet and cook, stirring, until browned, about 3 minutes. Combine the bacon, corn, coleslaw mix, and 1 cup of grape or cherry tomatoes (halved), along with 1/4 teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw. Anyone looking for a delicious and relatively easy meal should give this one a try!