Pork Chop with Summer Squash and Sugar Snap Peas

Another in the series of the solo Gastrodad experiments with quick and easy one-stop combos while family is away on vacation.

Tonight it’s baked pork chop with sliced summer squash, mushrooms and sugar snap peas.

First I rub the pork chop with Pimenton, salt and pepper.

Then I put the vegetables along with a sliced clove of garlic in a baking tray and coat with olive oil, I spread the veg to the edges of the tray and then put the pork chop in the middle and add another drizzle of olive oil. With the oven at a high heat (400 degrees F), I bake for just 15 minutes, check to make sure the meat is cooked and then add a smattering of cheddar cheese.

Once melted I serve to myself! (You can see how this could work for all the family and it takes 25 minutes from prep to table).

- Matthew

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