Zest and Zucchini

Day 3 of low-carb week was fast, easy and delicious and only about 6 net carbs per plate. As the main entree I liberally
rubbed some pork chops with lemon pepper and simply fried them. Shannon really enjoyed the Lemon
Pepper Pork Chops, as did I. She doesn't care for the fat, so I trimmed it, but I think fried pork fat is delicious!
Pan frying is definitely my favorite way to make pork chops since the high heat sears them nice and crispy, which makes the
flavor and texture so much better, and also reduces the cooking time in the process.

I gave Shannon the choice between having cabbage or zucchini for dinner and for some reason she choose zucchini. Poor
neglected sulphurous lettuce, you'll get your turn! Anyhow, I just quickly sautéed some Zucchini and Mushrooms with garlic and red pepper flakes. I think mushrooms and zucchini go
together very well since they both have meaty textures and tend to absorb the flavor of whatever they're cooked in.
Naturally, anything cooked in garlic is bound to be quickly gobbled down.

Finally, we had little bundles of Bacon Wrapped Asparagus. Shannon said that the
asparagus tasted bitter, which I agreed on for the tips, but I thought the stalks were actually quite succulent. I really
enjoyed the center cuts with the crispy bacon and just-crisp sort of sweet bite from the roasted asparagus.