Tonight’s Dinner

I must say, tonight’s dinner was delicious.

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First I prepped my sweet potatoes with a little olive oil, brown sugar, salt and pepper and put them on a greased baking sheet in a 400 degree oven for 20 minutes. After the first 20 I stirred them up and put them back in for another 20.

During the first 20 minutes I heated my skillet on medium high heat and seasoned my pork chops with salt and pepper. After the second 20 I minced up about 4 small cloves of garlic and threw them into a couple teaspoons of olive oil. Right as the garlic began to brown I put the pork chops in and left them alone to get a good sear. When one side browned I flipped them, about 15 total cooking minutes, then let them rest for about 5 more. The toasty garlic crumbles were a yummy topper for the pork chops, I even ate a few on their own.

For the asparagus, I chopped them on the bias and tossed then in a skillet for about 10 minutes until they were bright green.

During the whole process I was reducing a cup of balsamic vinegar (the cheapy HyVee brand works just fine) in a skillet on medium low heat until it reduced in size by half. This was perfect drizzled over the asparagus and made a perfect pork chop dipping sauce.

There you go, a delicious and nutritious meal in about 40 minutes!

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About sarahkscoular

Sarah K. Scoular (@sarahkscoular on twitter) has 15 years customer service experience including face to face, over the phone and via digital interactions. Sarah is currently Enterprise Community Manager for uCern, the enterprise 2.0 social platform where Cerner Associates and Clients connect and collaborate. She ensures the 100,000+ member network is connecting people with others in similar roles or special interest groups, sharing information and finding answers to the questions they're looking for. Sarah helps others who are helping to revolutionize Health Care. Outside of work, Sarah is the wife of a graphic designer/laser engraver and the mother of seven-year-old Madeleine. She loves to cook clean, plant-strong foods and is a certified yoga and Les Mills BODYFLOW instructor.
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