Yesterday I pulled some pork chops out of the freezer before I headed out the door for work. When I got home they were ready to be pan fried and smothered with onions. It takes an hour to cook an artichoke in the oven, so I prepped a Garlic Roasted Artichoke and popped it in the oven before doing anything else. After the artichoke had roasted for 40 minutes, I put some olive oil in a pan and prepared two Ranch Pork Chops. When they were cooked all the way through I set them on a towel to drain, and sauteed some onions in the leftover olive oil.
The awesome boyfriend does not really care for artichokes (more for me!) so he microwaved a bag of creamy frozen spinach to go alongside his pork chop. This made for a super easy and very tasty dinner.
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