So, I'm a grill master...it's official. I got off work early the other day and Ryan was super busy with school so I decided to cook him dinner. We have a little market in Mt. Lookout Square and I went in a while ago and wasn't really impressed. The market has a hodge podge of things from frozen dinner, to deli meat, to fresh veggies and wine. It also smells a little weird, but I think it's the combo of ingredients they carry. Anyway, I digress, I decided to try it out again and see what they had. The veggies they had left were a little banged up, but I found the best zucchini and yellow squash yet and 2 butterfly pork chops.
When I got home I told Ryan to continue studying and I would handle everything. I seasoned the pork chops with with salt and pepper, lemon pepper seasoning and a little red pepper flake. I sliced the yellow squash and zucchini in long strips and drizzled with olive and added some salt and pepper.
We had tons of pasta leftover from the last post so I just reheated that and also used the leftover balsamic dressing from the last post. We also saved the grilled onion from the last post and I put that in a saute pan with a few whole cloves of garlic and softened them up. The garlic helped them season it a bit more and we also added the balsamic dressing to the onions.
I rarely operate the grill (that is usually Ryan's department while I work on another part of the meal) but I have to pat myself on the back, I did a really good job. The pork chops were well seasoned and very moist and the grilled zucchini and squash were amazing. After I took them off the grill I poured the balsamic dressing over it and they just absorb all of the dressing and create a wonderful dressing. The pasta reheated very nicely too.
My dinner turned out really good, Ryan really enjoyed it and was happy not to have to help so he could work on his studies.