2nd Anniversary Dinner: Pork Chops, Zucchini and Goat Cheese, Mashed Potatoes

4-6 Thin, boneless pork chops

Mashed Potatoes
2-3 medium red, skinned potatoes, skin on and chopped in large pieces
¼ cup of heavy cream
½ tsp of butter
2 sprigs of green onions, chopped
Sea Salt
Freshly Cracked Black Pepper

2 small zucchinis, chopped
2 tsp chives, chopped
¼ cup of pine nuts, roasted
Herbed goat cheese chunks
EVOO

Season potatoes with S&P. Steam potatoes for 15-20 minutes until fork tender. Mash potatoes with cream, butter, salt and pepper. Stir in green onions.

Season pork chops with lemon pepper and salt. Over medium high, brown one side of the pork chops for a couple minutes. Flip pork, turn down heat and cover for 5-10 minutes until pork is no longer pink in the middle.

In a medium frying pan, sauté zucchini in EVOO for about 5 minutes or so until fork tender. Season with S&P to taste. Remove zucchini from frying pan to a plate. Toss with chives. Add pine nuts to frying pan over med-high heat, stir until toasted. Toss with zucchini and chives. Add chunks of goat cheese.

Serve pork chops with mashed potatoes and zucchini side.