If we have chatted recently, then you would know that I am eating mostly vegetarian for my health and happiness. The thing about this is that D is not, nor will he probably ever enjoy going completely vegetarian. For a long time we ate some sort of meat with most meals (chicken, pork, or beef), but lately we have been trending the other way with just a few meals that have meat.
Since I no longer feel obligated to eat the meat that I cook, I strangely have started to enjoy cooking meat more than when I had to eat it.
Pork chops have started making a regular appearance in our home as they are really easy to make and bonus we can get them from Good Eggs, where we get the rest of our food.
Prep the pork chops by removing them from the oven a bit before you want to cook them, so they warm up a bit. Dry them off with paper towels, which helps them sear really well in the pan. Season them with salt and pepper plus any herb that you want to use. (I used dried rosemary this week and D said it was delish!)
Take our a medium size fry pan. Bring it to medium high heat. (I find that on my larger burner, turning down to just above medium heat once the oil is heated is a bit better).
Place seasoned pork chops in pan and cook approximately 5 minutes per side depending on thickness. (Pork chops will attain a beautiful crust with this cooking method.)
On the side, I served a quick pasta casserole. I used pasta leftover from the night before. The pasta was a combination of Community Grains’ fusilli, The Pasta Shop’s arrabbiata sauce, and some chopped kale that I added to the sauce while I was heating it.
To make the casserole, preheat the oven to 350. I sprayed a casserole dish with some olive oil. Then I mixed some shredded pesto jack into the pasta, put it in the prepared casserole dish, and topped the pasta with some more pesto jack. I baked for about 25 minutes, then turned on the broiler for another 5 minutes for a nice crust.