Overdone?

I know. I tend to have a tendency for overdoing.

I just made another dinner from Cooking Know-How. But you can hardly call twice overdoing, right?

Hey, it is not my fault that the photos in the book looked so delicious and so convenient that I can mix and match anything that I can dig out from the fridge.

Last night's dinner was Pork Chops with Zucchini and Asparagus.

Just like what the book said, it is really a weekday dinner. Fast, delicious and satisfying.

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Pork Chops with Zucchini and Asparagas

(adapted from Cooking Know-How)

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2 tbsp olive oil

4 pieces of pork chops (about 150g each), tenderised

Salt and pepper, to taste

1 med onion, chopped

1 zucchini, chopped

10-12 stalks asparagus, chopped

1 cup chicken stock

Salt and pepper, to taste

1. Season the pork chops with salt and pepper.

2. Heat oil in a pan and add the chops when oil is hot.

3. Brown the chops. When done, remove to a plate.

4. Add onion to the pan and cook until softened.

5. Add the zucchini and asparagus. Cook for 5 mins.

6. Add stock to the vegetables and simmer until the stocked is reduced by half.

7. Add the cooked chops and any juiced accumulated on the plate into the pan.

8. Simmer for 5 mins and serve.