Porkchop is also flavorful enough to eat 'naked' alongside vegetables. I added McCormick lemon pepper to this and it was even more delicious.
Quick and simple
1 large porkchop, with or without bone
1 medium cauliflower
2 tsp. McCormick Lemon Pepper
1. Rinse off the porkchop, then place in small saucepan. Begin cooking over medium heat until both sides are no longer pink ~5 minutes. Don't drain the oil.
2. Wash cauliflower and cut right into the saucepan with a paring knife (make bite-sized pieces).
3. Add in a tsp of Lemon Pepper spice to each of the porkchop and cauliflower, stirring well.
4. Continue cooking for an additional 15-20 minutes. Pork should be completely cooked with crisp-tender cauliflower, slightly browned by the pork grease. Eat warm right out of the pan.