Simply southern: Buttermilk marinated pork chops, more

Place pork chops in a plastic bag. Pour the rest of the ingredients into a bowl and mix well. Pour the marinade on the pork chops and marinate overnight in the fridge turning occasionally. When ready to cook remove pork chops from marinade and pat dry. Brush a little oil on each side and season with salt and pepper. Grill each pork chop for about 3 minutes each side turning once.

Boil pasta in salted water in a large pot. Meanwhile make the cheese sauce. In a large sauce pan melt the butter then add the flour and whisk until it starts to foam about 2 minutes. Slowly add the milk, heavy cream and garlic powder and continue to whisk until there are no lumps and it thickens. Never let it boil. Once it thickens, slowly add the cheese in small batches at a time. Whisk until sauce becomes creamy. Season with salt and pepper to taste. Drain the cooked pasta. Toss the pasta and cheese sauce together and stir to mix well.

For the topping: In a sauté pan on low heat melt the butter. Saute the garlic until it becomes fragrant, about 1 minute. Add the breadcrumbs and toast until golden brown. Remove from heat and pour mixture into a bowl. Add the parmesan cheese and parsley. Season with salt and pepper. Mix well. Sprinkle on top of mac and cheese.

In a bowl whisk the heavy cream, sugar and balsamic vinegar together until stiff peaks form. Divide strawberries into 4 bowls (1/2 cup per person) and scoop whipped cream on top.