This was tonight’s dinner. The pork chops came from a sustainable, organic farm one county over, the organic broccoli and organic cauliflower came from a local farm stand, and the zucchini came from my garden. It was fantastic and I have the kids promising to help with all kinds of prep work if we can eat like this every night. LOL Well, I’ve only been trying to get them to help in the kitchen for months. Hopefully the memory of this dinner will stay in the stomachs and tastebuds for a while.
Everything was very simple to prepare. We have a double oven so this was easier for us than it might be for someone else, but the vegetables could always be made ahead of the pork chops and covered with foil to keep warm.
The pork chops are brined in a solution of 3 tbsp kosher sea salt and 3 cups of water for 2 hours. A cast iron pan is drizzled with olive oil and placed in a 400 degree oven to preheat. Once the pan is hot, take it out and sear the pork chops on one side for 3 minutes. Sprinkle the uncooked side with freshly ground black pepper and seasoning of your choice. Turn over with a pair of tongs to keep the juices inside and sprinkle the seared side with seasoning. Return cast iron pan to oven and cook for 20 minutes or until internal temperature reaches 150 degrees. Remove from pan with tongs and cover with aluminum foil for five minutes.
Roasted Zucchini, Broccoli, and Cauliflower
Preheat oven to 425 degrees. You can use as many veggies as you desire. I did 2 large zucchini, 1 head of cauliflower, and 3 thingies (is it heads or spears, I can never remember?) of broccoli. Cut up your zucchini into wedges and your broccoli and cauliflower into florets. (Chop your stems and leaves up into a rough dice for your ducks.) Drizzle olive oil over the bottom of a large roasting pan (or baking pan, whatever you have). Put in the zucchini and sprinkle with freshly ground kosher sea salt and freshly ground black pepper. Toss them so the oil coats both sides. Add your broccoli and cauliflower. Drizzle on more olive oil and salt and pepper. Toss again until veggies are all mixed up. Roast for 15 minutes, then remove and cover with foil until read to serve. Easy as that.
And dessert? Beautiful, fresh, local organic fruit.
Not bad for diet food.