Pork Chops roasted veg and sauteed snap peas

DSC_1933First off, this is such a good meal that is not hard to make and could be a week night dinner, but could also be used as a fancy dinner for guests. especially if you don’t have hours to slave over the stove, these only take about a half hour to marinade and another half hour to cook, so go for it!


So since I’m a little over half way through my Sophomore year I just chose my courses for next year, I’ve got my fair share of hard classes (i.e.  AP English, AP U.S. History, A.P. Music theory and Honors Spanish 4) but I also signed up for photo 1 which I am super excited about! I am hoping it will teach me a lot about photography and help me take better pictures of my meals… which I share with you through food porn… 😉


I am equally excited to be dropping the honors status in math and science as well, next year I will be taking regular trig and physics, the perfect schedule for me! Math and science have never been my strong suit, especially since I will have a lot to focus on in these hard, but interesting subjects… I finally have more of a say about my schedule! And I am really hoping that I get into symphony orchestra next year, then I will have the perfect schedule!


There are about 4 categories of food that I could live off of in the winter, Soup, ice cream, hot chocolate and bacon, but maybe I need to add this to my list as well!


This is the perfect meal for any season and the impressive outcome only takes about an hour, maybe an hour and a half.


Serves 4

For the pork chop marinade
1/4 cup mustard
1/4 cup honey
2 tablespoons balsamic vinegar
1/4 cup oil
1 teaspoon salt

Whisk all ingredients together until completely incorporated.

You also need 4 pork chops

Set your griddle onto the stove. Oil it. Cover one side of the pork chops with the marinade. Set the pork chops marinade side down on the griddle. Cover the other side of the pork chops in marinade, saving a couple tablespoons for the snap peas. Allow the pork chops to sit for about 30 minutes.

For the Roasted Vegetables
2 large carrots
2 cups potatoes
1 tablespoon honey
salt and pepper to taste

Preheat the oven to 400 degrees F.
Cover the bottom of two large glass pans with oil. Toss the carrots in one and the potatoes in the other. Drizzle honey over the carrots. Salt and pepper both to taste. Bake for 30 minutes.

After the veges have baked for 30 minutes, start cooking the pork chops, the veges should still be in the oven. Heat the griddle to a medium heat and allow the pork chops to cook on one side for 5-10 minutes. The cooked side should be browned and have dark lines on it from the griddle. Flip the pork chops over and cook the other side for another 5-10 minutes until it also has the same dark lines.

While you are cooking the pork chops, saute the snap peas. Coat a medium saucepan with oil and heat to a medium heat. Add the snap peas and any remaining marinade from the pork chops. Saute until the snap peas begin to become slightly browned, stirring occasionally.

Once the pork chops and snap peas are done, take the veges out of the oven. They should be finished as well.


Yep, as expected, it’s snowing in Chicago…


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