How to Cook Like a Mom
Pork Chops with Baked Potatoes, Broccoli, and Cauliflower
This is one of the most basic meals you can make. The protein is baked and the sides are nuked. Great for when you’ve had a long day. Easy and tasty.
Time needed: 30 minutes
Boneless pork chops
Red-skinned potatoes (use what you like, this is what we buy)
Frozen broccoli and cauliflower (preferable the steam-in-bag type)
Minced garlic, dried minced onion, basil, rosemary, paprika, and parsley
1. Preheat oven to 350. Cover a jellyroll pan (or whatever oven wear you use) with aluminum foil. Spray with Pam (unless you have the non-stick stuff. Best invention ever.)
2. Sprinkle both sides of the pork chops with generous amounts of garlic, onion, parsley, paprika, and basil. Use only a pinch of rosemary, it is very strong!
3. Place the chops on the pan so that they are evenly spaced. Don’t crowd them together! You need the hot air to circulate around them.
4. Bake for 10 minutes, flip them over, and bake for 10 more minutes. When they are done, take them out of the oven and LET THEM SIT for 5 minutes. Don’t cut into them, don’t poke them, don’t move them off of the pan. Just let them sit there. If you mess with them, all of the nice juices will flow out and your chops will be super dry.
5. At the point where you flip the chops, get your potatoes ready and cooking. Scrub them and poke them a few times with a fork. Pop them in the microwave on high for 5 minutes. Poke them with a fork. If they are still hard, flip them over and nuke them for a couple more minutes.
6. When your potatoes and chops are done and hanging out, microwave your veggies according to the directions on the bag.
7. Plate everything up, serve it to you family, and wait for the “yum!”s.
**Note about cooking pork.**
Pork is best when it’s just a little bit pink in the middle. This is perfectly safe. You don’t want it bleeding on your plate, but just a tiny tinge of pink is just right. Pork definitely falls into the “better under done than over done” category.