20 October 2008
Roasted Pork Loin Chop with Salsa-topped Baked Potato, Buttery Carrots and Salad
Some sad carrots in the bottom of the vegetable drawer, cooked, with a bit of a butter and parsley. Tomatoes and cucumbers with the most delicious lemony, garlicky dressing ever. A small baked potato with slightly spicy salsa. In other words: Vegetables! Just what I've been missing this past week.
I mean... my last photo was on the 14th, when I did have vegetables. But then after that was at least a day or two of nothing at all, one McDonald's chicken nuggets and fries dinner, a meal at Nicastros (potato skins - hold the vegetables! no onions or peppers - and chicken fingers), canned beans on toast (the kind with tomato sauce, but no meat products), and pizza, which did have spinach and mushrooms on it.
It's good that I was eating fruit and salad at work for lunch, but still. That's just kind of ridiculous. It's no wonder I've been feeling so rundown. It's no wonder I kept piling more of the salsa on my potato.
Anyway, the pork part of tonight's dinner was ever-so-slightly overcooked, but was based off a recipe in Sandi Richard's newest book, which might maybe be called Dinner Survival. It's actually a recipe for an all-day pork roast, but I don't need a roast that serves 8-9 people, and I don't think a single pork loin chop would do terribly well in the oven all-day, even at low low temperatures. So I gave this a quick browning on the stove top and then finished it in the oven. I left it a bit too long as I based the cooking time on a recipe I made half an age ago that had a much thicker chop. It was pretty tasty, even over-cooked, and of course the vegetables were divine, so I'm happy anyway.