This is a meal I cook often. It’s done in less than 30 minutes – usually about 20. I use pork chops, but you could do the same thing with chicken. Vary the flavor by using different herbs and wine or broth, and of course you want to use whatever vegetables are in season. This recipe is for 2 people.
First, wash and slice two potatoes. If the skin is thin, just leave it on. Place in a small saucepan, cover with water, and boil over a high heat.
Sprinkle the meat with salt, pepper, and your herbs of choice. I like to use Herbs de Province. Sage is also good, or thyme… almost anything.
Slice 1/2 a large onion into thin rings.
Heat a tbsp of olive oil in a frying pan over medium high heat. Add the meat and brown for about 2 minutes on each side.
Turn the heat down to medium. Remove the meat to a plate and add the onions to the pan. Add a bit of liquid if the pan is too dry. Scrape with a large spoon to get all the browned bits mixed up with the onions. Cover the pan and cook for about five minutes.
Add the meat back into the pan on top of the onions. Pour in about 1/2 cup of liquid, either white wine, dry vermouth, or chicken broth. Cover with the lid, turn the heat down to medium low, and let cook for 15 minutes or until the meat is cooked through and tender. This will take longer if the meat has a bone, less time if it’s boneless.
Wash and chop your vegetable and place it in a steamer over a high heat. I used asparagus for this meal, and I just snapped off the woody bottom and cooked them whole.
When the potatoes are tender, drain the water and add a couple tablespoons of butter, a couple tablespoons of milk, and salt and pepper. Mash or whip the potatoes, cover with a lid to keep warm.
Keep an eye on the vegetable – it’s done when it’s still a bright color and just slightly firm. Don’t overcook it!
Serve the meat with onions and broth spooned on top, next to the potatoes and vegetable.
Isn’t it a pretty meal? This is so flavorful, and it’s quick and easy. If you’ve got kids to feed, just double, triple, etc., as needed. You could add a salad too, if you want.
I served ours with martinis. 
Rick gets two olives and I get one. I always get the green swizzle stick, too. Just because.
It was a gorgeous day, so we ate outside. Here’s some of our backyard view.
Marlene Dotterer 
This sounds like something my hubby would like. It’s making me hungry too. 🙂