Saturday, October 16, 2010

Dinner in a Hurry

Quick Cook Chops
Red Pepper, Mushroom, Red Onion Sauté
Roasted Asparagus

2 Boneless loin pork chops
½ red pepper sliced
½ red onion sliced
Pkg of sliced mushrooms
Bunch of asparagus, washed and trimmed
Balsamic vinegar
Fresh chopped or dry herbs of choice—I used fresh oregano
Olive oil of course!
Salt (sea salt if you have it) and cracked pepper

Set oven to 450

While preheating, slice pepper and onion

On a jelly roll pan, toss asparagus with olive oil and sea salt and cracked pepper. Put in oven for 15 minutes.

While asparagus roasts, sauté pepper, onion and mushrooms in some olive oil for five minutes or so. Remove vegetables to bowl and keep warm—drizzle with balsamic and sprinkle fresh herbs on top. Salt and pepper the chops and sauté about 3 minutes per side. Dump the bowl of vegetables back in the skillet to warm everything. By this time the asparagus should be cooked and you’re ready to eat! Quick and yummy!

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