On the Menu:
Grilled pork chops w/roasted acorn squash and sauteed broccolini
Nothing majorly new or interesting here but it was a flavorful, and might I add, colorful meal.
First I set the oven to 400 degrees for my acorn squash. While the oven was heating up I cut off both the stem and the rough bottom of the squash then proceeded to cut it in half. You can cut it either way but I cut it longways. I scooped out the seeds and gunk and drizzled the insides of each half with a little olive oil, salt and pepper. I placed them upside down (skin side up) on a baking sheet lined with aluminum foil and popped em in the oven for 45 minutes. Voila.
While the squash started cooking I took my boneless chops out of their packaging and put them on a plate. I gave each side a drizzle of olive oil and a sprinkle of grill mate seasoning, lemon pepper, and a TOUCH of cayenne (I think I put more than a touch and it made for a hot little porky!). I covered the plate with foil and put them in the oven until 10 minutes before the squash was ready. I also prepped a few cloves of crushed garlic and some broccolini to saute also around the time I cooked my chops.
I took that in between time to clean up so that I didn't have much to do after dinner - it pays to plan ahead!!
Once my timer was down to about 10 minutes left for the squash I started sauteing the broccolini on medium heat with salt, pepper, garlic and olive oil. I threw in a splash of water at the end to steam them through.
I also got out my grill pan and put it on high heat for a minute or two before placing my chops on the pan. I would say they take about 5 or so minutes on each side and it helps if you make a foil tent over the top to keep in some of the heat.
|Pre-Cooked Seasoned Chops|
|Go light on that Cayenne!|
Once they were done I served it all up with a little slab of butter for the squash. It was easy and Dahlicious and really quite well rounded.
Happy New Year!!