the review: lemon ginger pork chops and roasted vegetables

I’ve made these pork chops before and they were pretty good. Let’s be honest. Not so tonight. Truly awful. I actually couldn’t make my kids eat them, not because they flat out refused, but because they were so bad that I didn't want to eat them either. The vegetables, on the other hand, were rock solid.

The last time that I made these pork chops, they didn’t soak for the full two hours but I did grill them. This time, I let them sit in the marinade for almost three hours and used a skillet to cook them. (P.S. 7 degrees below zero today? I think grilling was out of the question.) I will absolutely admit to overcooking these chops. But the flavor was just unfortunate. If you make these, get them out of the marinade after two hours and definitely use a grill pan. I think that would help a ton.

Let’s move onto the veggies. Purple potato, Yukon gold, sweet potato, carrot, parsnip, and cauliflower. Little drizzle of olive oil, salt, pepper, and rosemary. Bake for 25 minutes at 425°. Tasty. I also sautéed some asparagus in olive oil with salt, pepper, and Penzy’s Bouquet Garni. My kids ate thirds of the veggies instead of eating the pork. This is not normal. I’ll take it.