Quick. Juicy. Pork Chops.

Of the things we should never be forced to do...eating dry pork chops should be one of them.  There is simply no reason for it as making them quick, tasty and juicy is super easy to do.

Turn the oven on 400 degrees and put a cast iron skillet in.  If you don't have a cast iron skillet...side eye the mess outta yourself, order one from Amazon and try this in two days after your Prime shipment shows up.  Cast Iron 15" skillet:  http://amzn.to/1PaT76C 

Rinse and pat dry pork chops.  Rub olive oil on both sides and season with salt and fresh cracked pepper.  Once the oven has pre-heated, remove skillet and put on stovetop at medium-high.  Place pork chops in and sear.  (Will get smoky so yeah...use the vent thingy.)

Sear for three minutes and then, USING TONGS, turn over.  Put skillet in oven for ten minutes.


GO YOU!  You rock so solid...it would take lava to melt you.  

12 Minute Gluten Free Chicken and Broccoli!

I love Chinese take out.  Or, should I say...LOVED it.  Since pretty much every sauce has a base which includes soy sauce I can't eat it in restaurants and the few recipes I've tried before tonight simply didn't do it any justice.

I ran across this recipe and it made tonight:  12-MINUTE CHICKEN AND BROCCOLI

The only thing I changed was that I added red pepper flakes.  I had two substitutions because well...I'm crazy but instead of cornstarch I had to use flour because I was out and instead of rice wine vinegar I used a Serrano Honey Balsamic vinegar because, again...that's what I had.  Since one of the ingredients was honey...I felt like this wouldn't be a big deal.  

I also did something that has changed my life as of tonight.  Instead of grating up fresh ginger...I cut a piece about the size of my garlic press and peeled it.  Then...I pressed it.


This was soooooooooooooooooooooo good!



This classic chicken and broccoli recipe is full of fresh and delicious flavor, and it's ready to go in just 12 minutes!



  • 3 Tbsp. reduced-sodium soy sauce

  • 2 Tbsp. rice wine vinegar

  • 2 Tbsp. honey

  • 1 Tbsp. cornstarch

  • 1 garlic clove, minced

  • 1/2 tsp. ground ginger

  • 1 tsp. sesame oil

  • 2 Tbsp. olive oil

  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces

  • salt and pepper

  • 1 bunch broccoli, chopped into small florets

  • 1/2 cup thinly sliced green onions

  • 1 tsp. toasted sesame seeds


Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.

While the chicken is cooking, make your sauce. In a small bowl, whisk together soy sauce, rice wine vinegar, honey, cornstarch, garlic, ginger and sesame oil until combined. Set aside.

Once the chicken is browned, add the broccoli and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the soy sauce mixture, and cook for an additional 1 minute until the sauce has thickened.

Remove from heat and serve immediately, garnished with green onions and toasted sesame seeds.