Delicious, you say?

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.

Fail.

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.

Advertisements