This week has been nothing short of crazy so I’ll excuse myself for forgetting that I still have pork chops stashed away in my freezer . Yes, I would’ve loved a break even if it meant hiding under motorcycle covers where no one can find me. At any rate, my frozen find was timely and made for a perfect dinner treat.

As y’all know, I’m known to grab and throw whatever ingredients I can get my hands on to concoct my own fancy recipe. So the ingredients for this, my very simple yet surprisingly delicious pork chops, are stuff you can probably find in any kitchen:

• 8 slices of pork chops, defrosted
• 4-5 tablespoons barbecue sauce
• black pepper
• tomatoes, whole
• potatoes, chunked
• 2 sticks celery, sliced 2″ lengths
• 1 carrot, sliced 2″ lengths
• olive oil
• salt and pepper to taste

I marinate the pork chops with salt, pepper, black pepper and barbecue sauce for a couple of hours. I would normally roast or grill the pork chops and you can do that, but my oven seems to have given up the ghost so I have to panfry them instead.

With my non-stick pan on medium heat and a good drizzle of olive oil, I sear the first batch of pork chop for several minutes on each side. To ensure the meat cooks through (yes, I’m paranoid about undercooking!), I add a splash of water to the pan and let everything sit for about 5-10 minutes till the water has fully evaporated and the outside of the pork chop starts to blacken a little.

When I’m done cooking the pork chops, I heat some olive oil in the pan and sear the tomatoes for like 5 minutes just to take the raw edge off a little bit. Meantime, I boil the potatoes in another pot. Once soft, I remove from the water and similarly sear them in my non-stick pan to give them a bit of a crust.

I boil another pot of water for blanching the celery and carrots. I mix the hot, blanched veggies with a generous blob of butter. Yum. And it’s time to dig in. A meal so simple yet so healthy with a little bit from each food group. Give it a try!

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