Oh my gosh! My mouth is doing the happy dance. Supper tonight was absolutely magnificent, if I do say so! And it came together with very little effort. First of all, hubby started brown rice in the rice cooker about 2 hours before supper time. About 1/2 hour before time to eat, I pulled fresh baby bok choy and fresh asparagus from the fridge, set them onto a baking sheet, sprayed with olive oil and seasoned them—lemon pepper on the bok choy and Mrs. Dash table blend on the asparagus. Browned two small pork chops in a skillet, added some liquid and covered the pan to finish cooking. (Recipe below.) At this point, I slipped the veggies into a hot oven and let everything cook for 10 minutes.
Everything was wonderful. The lemon pepper really set off bok choy. Sorry about the photo above. I made a last minute decision to take a photo of my plate and I had already eaten most of the pork chop and bok choy.