Second try with the other white meat.
The other day I got creative with a pork chop and some old zucchini I just didn’t want to throw out. I made some spinach paste — also to avoid throwing out the spinach, which was starting to wilt — and added the zucchini I didn’t slice and bake with the pork. Add some red onion rings, cheddar cheese, blend, pour on the broiled protein with veg.
Gross, terrible fail.
But today, I hit the nail on the head with this chop.
Just salt, pepper, and the $1 adobo seasoning from the market made delicious, juicy meat. I put it on my grill pan from Ikea on medium heat, and it took forever to cook, but after I covered it with a pot lid, the center was even and outside was shvitzing glory.
Some frozen veggies (mix of corn, carrots, peas, green beans) and broccoli grilled with butter were one side. 1/4 cup of rice was the second side. Surprisingly, the pork took the longest to cook, but it was so worth it.
The cat’s still licking his chops from the smell.