Lemon Pork Chops with Grilled Zucchini

This will be a landmark post. Due to popular demand, I am going to start posting recipes along with some of the foods I post. I hope by doing this people will try them out and also do some swapping.

Lemon Pork Chops

Last night we tried a new recipe: Lemon Pork Chops. The pork cooked in a sauce of tomatoes, onions, peppers and lemons for about 6 hours. The pork was so tender that we didn't even really need to use our knives. That is pretty much desirable. The recipe made 4 pork chops (though we could've easily fit more into the pot). The only thing that stopped me from eating a second one was Katie's reminder that we decided to have leftovers on Thursday.

We ate it with Parmesan Couscous. The really strong lemon flavor from the pork was a perfect match with the simple flavor of the Couscous. Couscous is a great side to have with any meal really. If you haven't had it, try it. Imagine the taste of pasta or rice, but chopped up extremely small. It also tends to soak up a bit of whatever sauce it touches.

Grilled Zucchini

The zucchini was really great as well. Just a little bit of olive oil and garlic salt, salt, and pepper were all they needed. My dad grills these at home all the time. Due to the lack of grill in our small Provo apartment, we just used our panini pan. It seemed to have done the trick.


Lemon Pork Chops

1 T vegetable oil
4 boneless pork chops
3 cans (8 oz each) tomato sauce
1 large onion, quartered and sliced
1 large green pepper, cut into strips
1 T lemon-pepper seasoning
1 T Worcestershire sauce
1 large lemon, quartered

1. Heat oil in large skillet over medium-low heat until hot. Brown pork chops on both sides. Drain and discard excess fat. Transfer to slow cooker.
2. Combine tomato sauce, onion, bell pepper, lemon-pepper seasoning and Worcestershire sauce. Add to slow cooker.
3. Squeeze juice from lemon quarters over mixture; drop squeezed lemon quarters into slow cooker. Cover; cook on low for six to eight hours or until pork is tender.