Al Fresco Dining.

Can't get the troops to come inside for five minutes to eat dinner? Why fight it? Whether it's spreading out that red and white checked blanket in the midday sun or gathering 'round the grill under a blanket of stars, taking any meal outdoors makes our all-time favorite sport of eating, a little more extreme and a lot more enjoyable.

Instead, start the coals smoking (or crank up the propane) and bring the feast to the family, but watch out...Before you know it, your backyard just may be swarming with every hungry critter in the 'hood... So set out a plate of fruits and veggies like tomato wedges, carrot sticks and California Ripe Olives so the kids can snack on wholesome foods with plenty of vitamins and monounsaturated fats between rounds of "red rover". And who says our little black ripe buddies are reserved for the intro, skewer them on kebabs, chop them into salsas or toss them into salads and they'll make every al fresco dinner worth the "time out".

Grilled Olive Stuffed Pork Chops

• 1 (4.25 ounce) can Chopped California Ripe Olives
• 2 tablespoons Olive oil
• 1 tablespoon Red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves Garlic, minced
• 1 teaspoon Chopped rosemary
• 4 (6 ounce) Boneless pork loin chops, slit open horizontally to create a pocket
• Salt and black pepper to taste

Combine California Ripe Olives, olive oil, vinegar, mustard, garlic and rosemary in a mixing bowl. Stuff approximately 1/4 cup of olive mixture into the pocket in each pork chop. Rub any remaining mixture onto the outside of each pork chop.

Transfer chops to a clean plate, cover, refrigerate and marinate for at least 30 minutes.

Remove from refrigeration and allow to stand at room temperature for 5-10 minutes while preheating grill. Grill over medium high heat for 4-5 minutes on each side until cooked through. Serves 4.