Nothing fancy, but tasty and filling.
2- 3/4" Pork chops
Lemon Pepper seasoning
¾ cup baby carrots, halved
1 small zucchini, sliced lengthwise and cut into 1” pieces
½ small yellow onion, sliced
1 Anaheim pepper, sliced (you can use a regular bell pepper too)
1 large garlic clove, pressed or minced
2 Tbsp of freshly minced cilantro
Extra Virgin Olive Oil (EVOO)
2 large red skinned potatoes, cubed
2 Tbsp butter
¼ cup milk (add more to get a creamy consistency)
Salt and black pepper, taste
Starting with the potatoes since they have the longest cook time, in a large pot of boiling water, cook cubed potatoes in salted water for 15 minutes, or until fork tender. Drain water and add back to pot. Add butter and milk and mash until smooth. Season with salt and pepper to your liking. Cover and set aside.
Preheat grill to medium heat. Season one side of pork with lemon pepper seasoning and the other side with seasoned salt. Grill pork for about 4 minutes per side, or depending on thickness until no longer pink in the middle.
Lastly, prepare the veggies. In a frying pan over med-high heat, drizzle EVOO. Start sautéing with carrots first. Cook for about 2 minutes. Add zucchini , onion and peppers. Sauté another 3-4 minutes. Last, add garlic and cilantro. Cook another 1-2 minutes, until carrots are tender.
Serve pork chops over a plate of mashed potatoes and sautéed veggies. Enjoy!
· Grill chicken, fish or steak instead of pork chops
· Pan sear the meat instead of grilling
· Substitute any of the veggies by adding your favorites or removing those you don’t like
· Add a variety of herbs to the veggies, such as rosemary, parsley and/or chives