I came across this blog post for the Angry Chef’s Garlicky Lemon Pepper Chicken and… all right, I’ll admit it: I drooled a little bit.  But whatever.  Who wouldn’t?  Click on the link and I dare you not to.

So I figured…yeah that’ll do for an end of the weekend dinner.  Only, of course, I more or less just did my own riff on it and because I haven’t had them in awhile, I figured I’d substitute a good couple of porkchops in place of the chicken.  So this is more or less what I did.  If you want to try your own version, I highly suggest visiting the link up there and trying it out for yourself.

I dredged the porkchops in flour that was heavily seasoned with salt and pepper and let them sit and come up to room temperature.

I peeled and roughly chopped 5 or 6 cloves of garlic, chopped a quarter of an onion and grated the zest of one lemon.

I heated up a few tablespoons of olive oil in a skillet and browned the onion and garlic before adding in the pork chops.  I let the pork chops sit and brown on one side for about 5 minutes and sprinkled the other side with red pepper flakes and herbs de Provence.  Then I flipped them and did the same to the other side.

I added in a bit of water constantly to keep the sauce in the bottom of the pan from burning out (no chicken stock available…how sad) and let the pork chops cook until only ever so slightly pink in the middle.  Then I sprinkled on the lemon zest and pulled them off the heat to sit for a minute while I finished the potatoes.

I had boiled the potatoes while the pork cooked and then added them, along with a bit of the starchy water they were in, to my mixer.  I sprinkled them with salt and pepper, two tablespoons of pesto, a small pat of butter and then slowly drizzed in some buttermilk until they had reached the creamy consistency I wanted.

See?  How easy was that?