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Pork Chops with Sage Roasted Pepper, Tomato, Onion, and Zucchini (Courgette)

Cooking time:  40 minutes for menu Cooking schedule: see below for "menu" instructions

Pork Chops with Sage                                                   Time: 20 minutes

2 - 4 pork chops - the ones I get are thin - 1/3 inch, so I always cook 4
2 tbs olive oil
8 - 16 fresh sage leaves or 2 tsp dry sage
1/2 tsp garlic powder

If using fresh sage leaves: brush both sides of chops with oil and sprinkle with garlic powder.  Brush both sides of sage leaves with oil and press 2 onto each side of each chop.  You are trying to get them to stick and not fall off while grilling - amazingly enough, with a little effort, this works.  If using dried sage leaves sprinkle on after garlic.  Cook on barbecue grill, turning once, 10 - 15 minutes, or until done - take a peak.  If not done they can always go back on.  A little pink in the middle is okay for pork, (now, it didn't used to be) and the chops will be much more moist if not over-cooked. Or sauté in nonstick skillet about the same amount of time.

Roasted Peppers, Tomatoes, Onions and Courgette (Zucchini) Time: 40 minutes

1 bell pepper, any color - I am using yellow
1 large onion
2 cloves garlic
1 cup (8 oz, 200 grams) cherry tomatoes (which I am using because I planted too many) or
2 regular tomatoes
1 medium courgette (zucchini)
2 tbs olive oil
1 tbs balsamic vinegar
Fresh basil leaves  - 2 tbs snipped if you have them

Finely mince garlic and put into a large bowl with the oil and vinegar.  Allow the flavors to blend while preparing the vegetables.  Clean peppers by cutting in half the long way and removing seeds.   Cut into strips about 1/2 inch wide.  Clean onion, cut in half and then each half into thirds, vertically.  Cut cherry tomatoes in half if using, regular tomatoes in 6ths - same as onion. Cut zucchini into 1/2 inch (1.25cm) thick slices.  Put all vegetables into the bowl with oil and vinegar and toss to coat.  Put into a baking pan large enough to just hold all in a single layer.  Roast in 400F (200C) oven for 15 minutes.  Remove, stir, then roast for 15 minutes longer.  Remove, stir, add some sea salt and pepper if you like...and some fresh basil if you happen to have any..and serve.

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Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Turn on oven Mince garlic and add to oil and vinegar in bowl Clean and cut all vegetables Add to oil/vinegar, and toss well to coat Put veg into roasting pan and start to cook Light/turn on barbecue grill if using Brush chops with oil Sprinkle with garlic, affix sage leaves

Take a wee break Backgammon anyone? Remove veg from oven, stir and put back Start to cook chops Anyone remember cat's cradle? Turn chops Remove veg. sprinkle with salt, add basil and serve Remove chops and serve Talk about healthy.... Eat!

 

 

 

 

 

 

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