Regular Degular Shmegular Meals That are Anything But: Vol. 1

Now I don’t know how I used to do it, but there was a time when I cooked elaborate meals about three times a week. With my new commute to work, it has been exceedingly difficult to have enough time to come home, unwind and make a meal that takes more than 20 minutes. If you are able to do it, then to you my friend I tip my hat. Truth be told, I’ve never been a big fan of takeout for dinner. I know we all have apps that make the process easier, but honestly is it just me or do you find yourself ordering the same three meals over and over? I just couldn’t do it so I decided I needed to put my groceries to work and think of tasty and healthy-ish meals I can make in 30 minutes or less. The key to these meals is to make them with simple ingredients that just about everyone has in their pantry/refrigerator. The recipes are simple and there’s a sense of satisfaction knowing that you made something new that you’re definitely going to want to have again but not out of necessity (I’m looking at you takeout). My friends, I bring you the first recipe of Regular Degular Shmegular Meals That Are Anything But: Vol. 1.

Ponzu Grilled Pork Chops and Kale

Makes 2 servings

What You Will Need:

2 center-cut bone-in pork chops (1/2″ to 3/4″ thick)

8 cloves of garlic chopped

Sea Salt (fine crystals or Himalayan Pink Salt)

Freshly cracked peppercorns

3 cups of kale

1/4 cup + 3 tablespoons of Lemon Ponzu Sauce

1/2 medium yellow onion thinly sliced

1/2 medium red onion thinly sliced

4 tablespoons of EVOO + 1 teaspoon


In a large bowl, place pork chops and season with salt and pepper. Next, chop 6 cloves of garlic and drizzle with 2 tablespoons of EVOO and 1/4 cup of Ponzu sauce. Let marinate for 10 minutes. While pork chops are marinating thinly slice onions and set aside. Chop remaining 2 cloves of garlic and set aside.

After 10 minutes heat grill pan with 1 teaspoon of EVOO. Place pork chops and let grill over stove for 4 minutes on each side. Remove from heat and add onions to pan to caramelize. Remove from heat and set aside. In a medium size sauté pan, add remaining garlic and olive oil. Add kale and sauté for three minutes. Lastly, add remaining Ponzu sauce, stir and serve.

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Your welcome. Until next time, always remember to SEE. TOUCH. TASTE.



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