Tonight I went pretty simple.
I had a value pack of (6) 1" thick boneless loin pork chops. I marinated them for 48 hours in Lawry's Herb and Garlic marinade. Took them out of the fridge in the container and let them come to room temp. Then dried them off with a paper towel before I put some black pepper on them and tossed three at a time into a non-stick skillet to sear on both sides for about 3 minutes. Then I put them into a foil pan with the leftover marinade on the bottom to prevent them from sticking. I cooked them in the oven for about 18 minutes at 375 degrees. They were so incredibly moist, tasted delicious, and had just a tinge of pink left.
For sides I made two veggies: steamer fingerling potatoes with butter, mayo and horseradish as well as a Southwestern corn mix of corn, minced red, green and jalapeno peppers, minced onions, and a few squirts of sriracha,
I ate three of the six chops and a second helping of the veggies.
IT WAS A TASTY SATISFYING DINNER!!!
