Weekly Recipe
Pork Chop and Vegetables
Ingredients (serves 2‑3)
2 pork chops (≈1 lb)
3‑4 medium potatoes, sliced thin
1 medium zucchini, sliced
2 Tbsp oil (vegetable or cheap cooking oil)
Salt, pepper, garlic powder, paprika – about ½ tsp each
Optional: 1 tsp lemon juice for brightness
Instructions
1. Preheat oven to 400 °F (200 °C). Toss potatoes with a little oil and salt; spread in a single layer on a baking sheet. Bake 15 min.
2. While potatoes start, rub chops with oil, salt, pepper, garlic powder, and paprika.
3. After 15 min, add chops to the pan (or a second sheet) and bake 12‑15 min until internal temp reaches 145 °F.
5. Meanwhile, heat a splash of oil in a skillet over medium heat; sauté zucchini 3‑4 min until just tender.
6. Rest chops 5 min, then plate with potatoes and zucchini. Drizzle lemon juice if using.
Low‑cost tips – use a foil‑lined pan, buy potatoes and zucchini in bulk, and a simple seasoning mix keeps it cheap. Enjoy!