Tuesday, June 18 2013, 11:48 AM MDT
Pork Chops And Veggies
As Aired On January 21, 2013
Recipe courtesy Sue Odette
2 boneless pork chops
cup olive oil
1 medium onion
1 large russet potato
1 yellow squash
1 red pepper
1 pint of grape tomatoes
1 T Herbs Provence
1 T of sage
Coat 2 boneless pork chops in cup olive oil and sprinkle 1 T of sage on them.
Transfer chops to pan, cover and cook on med/slightly high on one side for 4 and one half minutes, turn cook for 4 and one half minutes on the other side. Move to another pan and cover, leaving on lowest setting to keep warm until the vegetables are prepared, about 20 minutes. Check and turn occasionally.
Using the pan where the where the pork chops were cooked:
Cover the bottom of the pan with olive oil and add 1 small/medium chopped onion cooking until slightly clear, not brown.
1 large russet potato cut into bit size portions. Cook for 5 minutes or so, when potato is medium hard add yellow squash cut into bit size portions. Cook for 3-4 minutes, add red pepper cut into strips, cook for 3 minutes, add 1 pint of grape tomatoes prior to adding, pierce each with a fork to let some of the juices run into the other vegetables. Add 1 T Herbs Provence. Cook until tomatoes are soft. Be sure to cover and stir dish throughout cooking.
Serve pork chops and veggies with a side salad of red lettuce, cucumbers and blue cheese dressing.
(Copyright 2013 Sinclair Broadcasting Group)