PAN-SEARED PORK CHOPS WITH ROASTED MIXED VEGETABLES

Serves 2

Veggie quantities are a very rough guideline; use however much of whichever vegetable you like, or need to clear out of your pantry – just be sure it makes a single layer in the pan.

½ yellow squash, sliced into ½ inch slices

½ zucchini, sliced into ½ inch slices

1 red pepper, sliced into ½ inch slices

¼ red onion, sliced into ½ inch slices

2 Tbsp olive oil

1 Tbsp balsamic vinegar

Salt

Fresh cracked pepper

2 pork chops (3-400g total)

Preheat oven to 425°F. Start early.

Combine the veggies in a mixing bowl, season with kosher salt and fresh cracked pepper, and toss to ensure an even coat; set aside.

On the stove top, preheat skillet over medium high heat; add another 2 Tbsp of oil and heat until oil shimmers in the pan and just begins to smoke.

Add pork chop and sear (do not touch) for 2 minutes. Flip chop, remove from heat, and season with kosher salt and fresh cracked pepper.

Add vegetables around the pork chop and add the skillet into the oven; roast for 15 – 20 minutes, or until chop is firm to the touch and vegetables are tender and just beginning to brown.

Remove skillet from the oven, rest for a few minutes, and plate. Serve.