Easy Weeknight Pork Chops With Mac ‘N’ Cheese

One smart trip to the butcher makes for easy dinners all month.

“Once a month, my wife and I go to Huntington Meats, the butcher at the farmers’ market on Fairfax and buy $100 worth of meat like boneless pork chops, lean ground beef, flank steak, chicken apple sausage, and baby back ribs (on special occasions). Our butcher will cut and package our meat in dinner-sized freezable portions, so we can keep it in the freezer. Once a week we get veggies Santa Monica farmers’ market. So we plan our dinners according to what protein we have and what veggies we get each week. We use that meat from the freezer one night a week — other nights it’s our veggies with fresh salmon, chicken, leftovers or takeout.” —Ryan Wilson, 37, Chief Marketing Officer, Los Angeles, CA

4. Easy Pork Chops with Mac ‘N’ Cheese and Veggies



For the pork
6 thin-cut boneless pork chops (have the butcher cut them into 3/4”-1” in portions)
1 tsp.
Cavender’s all-purpose Greek seasoning
1/2 tsp. lemon pepper
1/2 tsp.garlic powder
1/2 tsp. paprika
1 lemon
optional: port wine

To round out the meal:

Annie’s organic white cheddar Mac and cheese, prepared according to the box, or roasted potatoes if you have more time.

Your preferred veggies — green beans, brussels sprouts, heirloom carrots, etc.

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