Half Healthy, but Full Of Flavor

Complete meal with pork chop, squash & zucchini and side salad

This meal was a spur of the moment choice.  I was at the grocery store, and couldn’t think of what to cook for dinner.  I wanted something mostly healthy, but had a taste for fried pork chops.  I knew I could pull together a salad with no problem, but what about a 2nd veggie?  I chose yellow squash and zucchini.  It’s easy to make, and doesn’t take too much prep work.  Let’s get started.

Squash & Zucchini Ingredients:

3 Medium Yellow Squash

3 Medium Zucchini

1 Large Onion

1 Cup Garden Mushrooms

1 Tablespoon Butter

3 Slices of  Bacon

1 Teaspoon of minced Garlic

Preparation: First slice the bacon, and put into large skillet, that has a top, on medium.  Add to the bacon a few pinches of black pepper, then cook the bacon till it gets crispy. At that point add the minced garlic, and chopped onions. Let those ingredients simmer for about 5 minutes while constantly stirring.  Add the butter, sliced yellow squash, sliced zucchini, and chopped mushrooms.  Let simmer for 25-30 minutes, and stirring every 5 minutes or so.  As it simmers, it will cook down, and produce about a cup or two of liquid.  If you want to reduce the amount of liquid remove the top, and let simmer a little long.  At this point you have to depend on your preference on how you like your squash and zucchini. If you like it more firm, then remove sooner, or if you prefer it softer, let it simmer longer.

Pork Chop Ingredients:

3 Medium Sized Pork Chops (Thawed)

1 Cup Of Flour

To Taste Goya Season Salt

To Taste Kickin’ Chicken Season

To Taste Ground Black Pepper

2-3 Cups of Cornola Oil

Preparation: Throughly rinse the chops. Season the thawed pork chops (or your substitute meat) front and back.  I season with the Goya first, then black pepper, then Weber’s Kickin’ Chicken Seasoning.  Yes, I use a chicken seasoning on pork.  Once that is done, I place in a covered bowl and place into the fridge until they are ready to fry.  I take a cup of all purpose flour, and add the same three seasonings to the flour.  I use a zip lock bag to shake up the flour and chops.  Others use a paper bag or even a bowl.  For frying I use a cast iron skillet, which can be found in most stores.  Once you are ready, and the oil is ready.  A simple way to test the oil, is to drop a pinch of flour into the frying pan.  If the flour frys quickly then it is ready.  Slowly place each pork chop into the oil, and watch for the first minute.  During the first minute, the oil is the hottest, and you will need to turn over the pork chops once the first side is lightly browned.  After that first turn, I normally turn down the heat to medium.  Check on the pork chops every 5 minutes to ensure that each side is browning and that the ends of the meat are fully submerged.  After about 20 minutes or, depending if you have a gas or electric stove and what type of frying pan you have, they should be done.  At that point you will place them on a plate with a few sheets of paper towels or napkins  That will absorb most of the remaining oil.

Salad Ingredients:

Organic Mixed Greens

Candied Walnuts or Pecans

Cornbread Croutons

Golded Raisins


Preparation: Ummm…. Mix the chosen amounts of ingredients to taste.  Then lightly dress with your favorite salad dressing.

Servings: Squash & Zucchini serves about 4 people, and the pork chops serve 3 people

Note: If pork isn’t your thing, please substitute the bacon with turkey bacon, and the pork chop with chicken, fish or a hamburger steak.