March 25th, 2014

Pork chops and roasted veggies

Supper, 2014-03-25

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.

Skillet Pork Chops

2 pork chops
salt and pepper
1/4 c. water
2 Tbsp vinegar
1/2 tsp chili sesame oil

Sprinkle dry, hot skillet with salt and pepper. Place pork chops in skillet. When browned on one side, turn to brown the other side. Mix water, vinegar, and hot chili oil and pour over chops. Cover and reduce heat to very low. Allow to simmer for 10 minutes. If your chops are thick, you may need to cook for a little bit longer.