I love zucchini season. There is so much you can do with zucchini. You can go sweet with zucchini bread or savory with zucchini ravioli. Lately I slice one up and pan fry the slices in a tiny bit of olive oil with salt and pepper. It’s simple, delicious and goes with just about any dinner I make. If you’ve followed me for a while then you know that I love chickpeas. I have a lot of recipes to prove it. I also love feta cheese. I’m half Greek so it’s kind of a requirement. Zucchini, chickpeas, feta cheese… …

These pork chops are simple and delicious. I think the key to good pork chops is two fold. One, get the thick cut. I don’t feel that it matters if it has a bone or not. The thicker cut pieces are more juicy and tender, compared to the thin cut. Second, don’t overcook them. We use a Habor thermometer, identical to this one linked here. It takes all the guess work out of cooking it correctly, and it means you only have to poke the pork chop with a thermometer instead of slicing into it with a knife to confirm that …