The invisibility of God is a great problem. It was already a problem to God’s people in Old Testament days. Their pagan neighbors would taunt them, saying, “Where Is now your God?” Their gods were visible and tangible, but Israel’s God was neither. Today in our scientific culture young people are taught not to believe in anything which is not open to empirical investigation. How then has God solved the problem of His own invisibility? The first answer is of course “in Christ.” Jesus Christ is the visible image of the invisible God. John 1:18: “No one has ever seen God, but God the only Son has made him known.” “That’s wonderful,” people say, “but it was 2,000 years ago. Is there no way by which the invisible God makes Himself visible today?” There is. We return to 1 John 4:12: “No one has ever seen God.” It is precisely the same introductory statement. But instead of continuing with reference to the Son of God, it continues: “If we love one another, God dwells in us.” In other words, the invisible God, who once made Himself visible in Christ, now makes Himself visible in Christians, if we love one another. It is a breathtaking claim. The local church cannot evangelize, proclaiming the gospel of love, if it is not itself a community of love.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats		P, O, R	4	Servings

INGREDIENTS

4		Pork loin chops; 1 inch thick (1 1/4 to 1 1/2 pounds total)
1		Lime; Juice of (about 2 tablespoons)
1 1/3	c	Coarsely crumbled cracker crumbs
6	oz	Fresh mushrooms; finely chopped (about 1 cup)
3		Scallions; chopped
1	tb	Dijon-style mustard
1	tb	Dried parsley flakes

INSTRUCTIONS

Preheat the oven to 350F. Brush both sides of the pork chops with the lime
juice and place them in a 9" x 13" baking dish that has been coated with
nonstick vegetable spray. In a medium-sized bowl, combine the remaining
ingredients. Mix until well blended then spoon evenly over the top of the
chops. Bake for 40 to 45 minutes, or until cooked through.
NOTE: These can be prepared, covered, and refrigerated overnight before
baking. That way, you can put a fancy dinner on the table without having to
do any last-minute preparation. (I like that!) Oh, and for a little extra
oomph, I sometimes add 1/2 teaspoon dried ground coriander.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998

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