Quick & Easy Pork Chops w/Greek Salad & Roasted Potatoes For Two!

Quick, Easy & Healthy Dinner - only takes about 30 minutes!
Serves: 2

2 4-6 oz. lean pork chop
1 bag lettuce (your choice - but I use Sweet Butter lettuce)
1 can whole artichokes (or use quartered ones)
1 can sliced black olives
1/2 cup shredded Parmesan cheese
12 baby potatoes (russet, red, or combo!)
Extra Virgin Olive Oil
Garlic salt (w/sea salt)
Cracked black pepper
Red wine vinegar
Parsley flakes

Preheat oven to 400 degrees.

Put the pork chops on the grill prior to starting the meal. Season with salt and pepper to taste.

Put enough water in a medium pot to cover potatoes. Boil the baby potatoes for 10 min., uncovered. While potatoes are boiling - prepare salad.

Put whole bag of salad in a large bowl. Drain artichokes and olives. Cut the tops off the artichokes, quarter them, and toss artichokes, olives, and Parmesan cheese into salad. In small bowl or measuring cup; whisk together 1.5 oz. EVOO and 1 oz. red wine vinegar, pour on salad. Toss salad and chill in fridge.

When potatoes are done, rinse them in cold water until slightly cooled to touch. Cut potatoes into halves or quarters (depending on size). Put in medium bowl, add 1 Tbsp. EVOO, 2 tsp. garlic w/sea salt, and 1 tsp. cracked black pepper. Toss to coat potatoes then transfer them over to a cookie sheet, single layer and put in oven for 10 min. Turn and bake for another 10 min.

Serves 2