Blackened Pork Chops and Garlic Parmesan Zucchini and Squash
Here I go again with the boneless pork chops! You just can’t beat the price so I have to admit I make them once a week. This is Eric’s absolute favorite way to eat them. They are a bit spicy so you can adjust the seasonings to your family’s preference.
Blackened Pork chops
6 -8 boneless pork chops
2 tsp Red Pepper
2 tsp Garlic Salt
2 tsp Cumin
2 tsp Pepper
2 tsp Onion Powder
4 tbsp Butter
Melt the butter in a small bowl. Combine the spices in another bowl. Begin to heat a large cast iron skillet on medium high heat. Heat the skillet until it begins to smoke a little, about 8 minutes. Dip the pork chops into the butter and then rub the spice mixture onto them. Place the chops into the hot skillet. Cook until blackened, then turn them over, cooking until done. Total cooking time will be about ten minutes depending on the thickness of the meat and the temperature of the skillet.
Garlic Parmesan Zucchini and Squash
2 zucchini, ½” slices
2 yellow squash, ½” slices
½ cup fresh grated parmesan
2 tablespoons olive oil
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground pepper
Preheat oven to 375.
In a bowl add zucchini, squash, parmesan, olive oil, garlic powder, salt, and pepper. Toss with your hands to completely coat.
Place zucchini and squash on a baking sheet in a single layer.
Bake for 15-20 minutes until cheese is slightly browned.
Life as a Party of 9 