Grilled Pork Chops with Sauteed Squash and Lemony Romaine Hearts

Our last two dinners have been simple and tasty. Last night we had Almond-Flour and Herb Encrusted Chicken Breasts with steamed broccoli (recipe under Whole30 Dinners post- you'll notice I substituted chicken for the pork chops). For that, once everything is prepared, you just throw it in the oven, walk away and come back 5 minutes before it's done to steam the broccoli. Tonight's dinner was also easy. It was on the table in less than 20 minutes. Here's what we had-

Pork Chops-
(I bought 4 thick boneless chops.)
Season with cracked black pepper, sea salt, and garlic powder
Grill (Took  4-5 minutes per side)

Sauteed Squash 
(Serves 4)
1 tbs olive or coconut oil
2 large, yellow crook-neck squashes, sliced into half moons
1/4 tsp each salt and pepper
1/2 onion, chopped
2 garlic cloves, minced
1 tbs of your favorite seasoning, plus more to taste at table if desired
(I like garlic powder, oregano, salt, and pepper mixed, or if you want a jar of something pre-mixed, find an Adobo seasoning like this. Use Adobo sparingly. It is awesome, but it can make your food too salty if you're not careful.)
Warm oil in the pan at med-high heat
Add in onions, garlic, salt, and pepper
Saute' onions and garlic for 3 minutes until softened
Add in squash and seasoning
Continue cooking (stirring every so often) for 5-7 minutes more until middle of squash is soft and outside still has a little crunch to it.

Lemony Romaine Hearts
(Serves 4)
10-12 Romaine hearts
Zest of one small lemon
1/4 cup red or white thinly cut onions
2 tbs capers
*optional- freshly grated parmesan cheese on top if having dairy

On a plate or two, lay out romaine hearts
Zest the lemon on top of hearts
Top these with onions and capers
Serve with lemon vinaigrette

Lemon Vinaigrette
2 tbs olive oil
Zest of one small lemon
1.5 tbs lemon juice (approximately juice of 2 small lemons)
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp cracked black pepper
Combine all ingredients and mix well