This week, like many, is looking to be very busy. I’m moving (yet again), and it’s Restaurant Week. Since Restaurant week is basically my Superbowl, guys. I’m excited. Although a deal and definitely still frugal (because I could never afford the places I plan to visit normally), going out to eat is still very expensive, so on the days I’m not going out I’m keeping it simple and very cheap. That’s where this pork chop comes into the picture. Simple, roasted meat with a very tasty slaw, the whole meal took me less than 30 minutes to pull together, and my wallet stayed fat. Gotta save that money for the fanciest fine dining experiences I’ll have this summer. Also Gotta thank Food Network for the inspiration for this dish, they are the masters of simple easy home–cooking.
Pork Chops (bone–in) [$4]
fresh parsley [$1.50]
2 ears corn or 1 bag frozen corn [$2]
coleslaw mix [$3]
cherry tomatoes [$2.50]
Additional pantry items (These are necessary for the recipe, but I already owned these items, and most people have them in their pantries as well).
Apple cider vinegar
salt and pepper
Mix 1/2 cup or so of buttermilk and mayo with a few teaspoons of the vinegar, minced garlic, sugar, and a bunch of chopped parsley together in a bowl. Season pork chops and add to a oven safe bowl and cover with some of the mixture, but leave some for the slaw. Let marinate for 10 minutes or so, then pop in the oven for about 4 minutes per side.
For the slaw, cook the bacon in a pan and set aside to cool. Chop into pieces. Cook the corn kernels in the bacon fat and mix with with slaw, bacon, tomatoes (cut in half) in the bowl with the remaining dressing and season with salt and pepper. Serve with the pork chop.