As an Iowan, I grew up eating pork chops. Pork is one of the meat products I still eat. It can be made very easily on a weeknight with minimal ingredients. There are so many gimmicky food products out there being advertised as quick and easy meals for busy families (so often I just want to throw something at the TV when I see them) that just don't look or sound like real food. I'm really busy, but I still manage to cook real food with names I can pronounce. Here's what I did with just a few ingredients and minimal prep... I didn't time myself, but dinner was on the table in about 30-40 minutes.
Pork Chop Ingredients:
pork chops (we had 4)
1 small shallot
2 cloves garlic
1 teaspoon olive oil
First, I chopped 1 sprig rosemary, 2 cloves garlic and 1 small shallot, then combined them in a small bowl with about a teaspoon of olive oil.
Then I dusted each side of the pork chops with salt and pepper and seared them lightly on each side, then placed them on a baking sheet and sprinkled the rosemary, garlic and shallot mixture on and popped them into a 425 oven. I let them stay there until the meat thermometer beeped. We have one that you can set an alarm to beep when your food reaches the desired temperature.
Roasted Brussel Sprouts Ingredients:
1/2 pound brussel sprouts, washed and cut in half, if desired (TIP! call your partner on the way home and have him or her cut and wash them for you to save time!)
salt and pepper
Roast, shaking/turning occasionally at 425 degrees for about 20-25 minutes. How do you know when they are done? When they are tender enough for your liking. There will be some delightful little crispy pieces that fall off the round sprout. Be sure to eat them up, ASAP!
I put the sprouts in the oven about 10 minutes ahead of the meat. So when the meat was securely placed in the oven, I checked the brussel sprouts, and gave them a quick shake. When the meat thermometer beeped about 10 minutes later, I took everything out of the oven and let it rest for a few minutes. Then, dinner.