|Organic Pork Chops, Zucchini, garlic, lime and tiny little red onions|
In any case, I poked holes in the pork chops, mixed the zest of the lime, 2 Tbsp of lime juice, 1 clove of homegrown garlic, 1 tsp salt, about 1/2 tsp freshly ground pepper and 1 Tbsp olive oil and poured it over the chops.
Then I cut up the Eight-ball zucchini (which is a little larger than it should be) and the onions and heated 1 Tbsp oil in a pan (I used my favorite cast iron skillet).
When the oil was hot, I browned the pork.
When the pork was cooked, but not over cooked, I removed it to a platter and covered it with foil.
I threw in the onions, let them brown for a minute or so, then added 1/2 cup water and the zucchini. I stirred and fried until the zucchini was tender crisp and the water had reduced and mixed with the yummy goodness from the bottom of the pan.
The contents of the pan were poured over the pork chops and we gobbled them down!
This was served with a cucumber salad because the only thing around here growing faster than the zucchini is the cucumbers! If you eat a starchy vegetable with your meal, I think brown rice would be nice.
For dessert we had a slice of Chocolate Chip Zucchini Bread, recipe from Gina at Home Joys, one of my favorite blogs. This recipe is healthy and delicious. Check it out.