Rather than marinate the pork chops overnight, I rubbed the chops with a mixture of McCormick Grill Mates Southwest Marinade and brown sugar. I'd stocked up on Grill Mates a few weeks ago when they were on sale for 80¢ a piece. Yes, I could make my own marinades and rubs from scratch, but I can't be arsed. Anyway, the marinade-cum-rub was easy and gave the chops a nice smoky sweet 'n spicy flavor.
I served the chops with roasted summer squash and pilaf. The pilaf was a boxed mix prepared following the low fat directions where three tablespoons of water replaced the one tablespoon of fat normally used. The pilaf cooked up fine without the oil and it certainly didn't taste like anything was missing. I'm not sure why I was surprised the rice turned out fine as, when I make rice from scratch, I don't use any added fat and that rice always comes out fine.
The roasted summer squash turned out fantastic and I'll definitely make squash this way again. If you don't have access to Boxed Goodes' Allium Salt, something like Penzeys Fox Point Seasoning would also work well.
Parmesan Roasted Summer Squash
Serves 2 generously
2 6-inch yellow squash, slicked thickly
1 large red bell pepper, cut into 1-inch squares
1 small red onion, quartered and pull into pieces
Boxed Goodes Allium Salt (coarse sea salt, chives, onion, shallots), as needed
Black pepper, as needed
Grated Parmesan cheese, as needed
Preheat oven to 450°F. Line a jelly roll pan with parchment. Lay vegetables flat on pan. Lightly spritz vegetables with cooking spray. Sprinkle them with allium salt, pepper, and Parmesan.
Bake for approximately 15 minutes, or until they are tender. Turn on broiler and broil until cheese browns and peppers begin to char.