We often eat dinner around 5 o’clock, but some meals are meant to be enjoyed later in the evening. When I heard about the impending Snowzillageddon, I knew I needed a meal that could be enjoyed later in the evening: pork chops, asparagus, and Basmati rice medley. This dinner wasn’t difficult, but does take a bit to cook. The time is worth it though because it was delicious. This recipe is only a rough estimate, so taste as you go and add whatever you feel necessary.

Pork Chops with White Wine Lemon Herb Sauce

1. Preheat oven to 350
2. Chop three cloves of garlic
3. Add garlic and 3 to 4 tablespoons of olive oil to a cast iron or other oven safe pan
4. Sautee on medium for 1 minute and then add pork chops
5. Cook on each side for 2 to 3 minutes
6. Add 1/4 to 1/2 cup dry white wine, 2 tsp chopped rosemary, and 2 tablespoons lemon juice
7. Simmer for 3 to 4 minutes, then move pan to oven roast for 15 – 20 minutes
8. When chops are cooked to your liking, remove from oven and pan
9. Bring liquid to boil
10. While whisking, sprinkle 1.5 tablespoons of flour, simmer for 1 minute

While the pork chops were cooking, I roasted a bunch of asparagus with salt and pepper, olive oil, and chopped garlic. Jeremy made Trader Joe’s Basmati Rice Medley.

This dinner made our cold, snowy night a lot better. Stay tuned for our dessert.