This is not my most elegant plating. But it tasted good.

The pork chop is a simple boneless loin chop. A fairly common cut in Canada, and one I'm fond of for weeknight dinners.

The pasta is, well, pasta.

The salad is the odd one out. Something I bought at the grocery store deli when I couldn't decide what else to get.

I marinated the pork chop for about half an hour in:

- The juice and zest of 1/2 a lemon
- 1 tsp olive oil
- pinch of salt
- pepper to taste

After brushing the zest off, I put the chop in a nice hot pan and fried it up. Though it could just as easily be grilled or baked, and might even have tasted better that way.

The pasta I cooked in some boiling, well-salted water. After draining, I tossed it in a traditional basil pesto, and some grated reggiano cheese.

I was disappointed in myself for overcooking the pork chop. I prefer my pork to be a little pink inside, and thanks to modern farming methods, that's no longer a health risk. I have two more chops in the fridge though, I'm sure they'll both turn out fine.