Me & My Beautiful Mom!
Mom and I made a special dinner for Grandma, Dad, Bryan and Jordan last night. We found super thick, boneless pork chops at the grocery store for a great price. Then we paired it with a squash medley and sweet carrots. Yum! I love cooking with my mom! We both learned how to cook by sitting on the kitchen counter, watching our moms. Some day, we’re going to write a cookbook together!
We started by rubbing 1/2 tsp. of the Sweet & Spicy Rub on each of the pork chops.
Sweet & Spicy Rub Recipe here.
Heat pan with 2 Tbsp. olive oil and 1 Tbsp. butter until melted. Then add pork chops and cook till golden brown on each side (about 5-6 minutes).
Next we sliced 4 zucchini, 2 yellow squash and 1 onion and put in 2 different pans with olive oil, butter, sea salt, and cracked pepper. We cooked over medium low heat with lids on till soft and lightly browned.
For the carrots, we steamed about 3 c. of baby carrots. Then we drained them and added 2 Tbsp. butter, a pinch of salt, 3 Tbsp. brown sugar, and 2 Tbsp. orange marmalade. Fold together till melted and all carrots glazed.
Sweet Carrots and Squash Medley
We served the pork chops with my homemade Cranberry BBQ Sauce (recipe from Whole Foods).
Cranberry BBQ Sauce recipe here.
Bon Appetit!
