It’s time for another Meatless Monday post! We shared this recipe before under Summer Pasta, but that was before our blog “went public”. Plus, we recently did a reshoot of the pictures for the recipe and thought it deserved a fresh new post.
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For Valentine’s Day, I decided to surprise Mr. Herb with a home-cooked candlelit dinner at home. We actually celebrated a couple of days before Valentine’s Day, because we left immediately after work on February 14th to spend the weekend in Charleston, stopping along the way to visit Mr. Herb’s wonderful sister and brother-in-law!
My dad taught me to make these when I was in high school. Just like a lot of our favorite dishes, these pork chops are super quick and easy to make, and delicious to boot!
I would love to have the time, money, and self-discipline to eat nothing but all natural, whole foods…but in reality, I just can’t do it. I try to get recommended organic food (especially meats, certain fruits, and dairy products) and my husband and I both think that checking ingredients is very important. If the ingredients are few and easy to pronounce, then we’re usually confident. Therefore, I have been getting a little weirded out by cream of ANYTHING soups.
If you, like me, indulged in far too many Thanksgiving goodies and heavy dishes last week, then perhaps you are looking to lighten up your dinners for a bit. This is basically a crustless quiche without a crust or heavy cream. It’s extremely nutritious and healthy, though I will admit it was FAR too “spinachy” for me, and I am a spinach fiend! So, I will post the recipe as I made it, but I would recommend cutting the spinach in half if you so desire.