P is for Peas, Pork

Like most women, I’m watching my weight. Translation: I’m watching it hover at an unsightly number on the scale, but have no intention of giving up the sweet joy of baked goods.

However, I did manage to lay off the carbs for a few weeks. My dinners were strictly meat and veggie-ish. The highlight of those 14-21 days was this beauty.

My “succotash” contained butter peas and white corn with onions all tossed in an herb-laden compound butter. The pork chops were smoky, tender and moist. I confess that I ate about 3 servings that night. Don’t judge.

The pork.
1. Use Paprika, garlic powder and salt to make a spice rub, thoroughly coat the pork
2. Drop the meat into a stainless steal skillet and sear for 2 minutes on each side
3. Finish in the oven at 350 for 15 minutes