Creole Rubbed Pork Chops with Asparagus and Green Beans

Dinner tonight, since my wife is out for a night class, is very simple, taking less than 30 minutes from prep to table.

Ingredients:

1 Package Pork Loin Chops (Trim visible fat)
1 Package Archer Farms Asparagus (Steam in Bag)
1 Package Publix Cut Green Beans (Steam in Bag)
1/2 Palm Full of Tony Chacherre's Original Creole Seasoning
2 Tbsp Worcestershire Sauce
1 Tbsp EVOO

Directions:

Mix Worcestershire sauce and creole seasoning into small bowl. Pour over thawed pork loin chops and rub vigorously with clean hands for about 10-20 seconds to work seasoning into meat. Heat sautee pan to med-high heat with about 1 tbsp EVOO. Once oil begins to bubble, add pork loin chops carefully to prevent splashing. Cover immediately.

Follow directions for both bags of steam veggies and cook in microwave while cooking chops. Flip Pork Loin chops after 4-5 minutes on first side. Cooked side should look copper in color and have dark brown sizzling edges. replace cover and let cook another 3-4 minutes. Next, drain excess water and oil accumulated in pan. replace pan to stove top and turn heat down to med-low and let simmer another 4-5 minutes, flipping once more during that time. Once Pork chops reach and internal temperature of 150 degrees, they are done. Serve immediately with green beans and asparagus.

Throw in a fresh tossed salad with Avocado Oil and Balsamic Vinegar to taste and enjoy!

Nutritional Values: (Serves two, does not include tossed salad)
Calories per serving: 385
Carbs: 17g
Fats: 8g
Protein: 52g
Fiber: 10g
Sugar: 8g