Sunday, April 29, 2007

Simple Lemon Pork Chop with Cauliflower

Porkchop is also flavorful enough to eat 'naked' alongside vegetables. I added McCormick lemon pepper to this and it was even more delicious.

Serves 1
25 minutes
-small saucepan
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.

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