Sunday, June 5, 2011

Pan Seared Pork Chops


Hey there everybody, it’s Ramona’s wonderful boyfriend Kyle and being the wonderful boyfriend that I am, I cooked dinner tonight.  Tonight’s menu consisted of pan seared pork chops, baked sweet potato, and sautéed zucchini and squash.  The zucchini, squash, and sweet potatoes are all organically grown and purchased from local farmers through a local farmer’s market known as Little Rock Locally Grown.  This is run by the Arkansas Sustainability Network and is based out of Christ Episcopal Church in downtown Little Rock.  How it works is you place your weekly order at and then just pick it up at the church between 9am and 12pm.  Everything is locally grown, organic, free range, and/or grass fed; it’s super easy and always delicious.

So here’s the breakdown of tonight’s meal:

Using a fork I tenderized the pork chops and then marinated them in a mixture of orange juice and salt and pepper in Zip-Lock baggies for a couple of hours.


While the pork chops were marinating I baked the sweet potatoes on 375 for about an hour and a half.  The sweet potatoes were baked so well that you could just tell by touch that they were baked all the way through!

Next I threw the zucchini and squash into pan with a little EVOO and sautéed them in on a medium to low heat.


While the zucchini and squash were sautéing I began to cook the pork chops.  I pan seared them on high heat in a little EVOO; I added some of the orange juice marinade in order to give them some extra flavor.




Until next time, keep it fun and healthy!