Use a stainless steel skillet.
Add ground pepper, red pepper flakes, kirkland no-salt seasoning, and salt to the bottom of the pan.
Set temp on 7.25, 5-7min later, add pork chops to pan.
Season top of pork chops with ground black pepper and ground white pepper.
Flip pork chops after 13min; they should not be sticking to the pan.
Once flipped, cook for another 12min.

Remove from the heat and place pork chops on a plate to rest.
Serve in 10min (once rested).

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Goes well with:
-tzatziki
-hommus
-hot sauce
-brie
-In a sandwich (the whole chop with a slice of brie and hot sauce on Publix chicago rolls! My favorite!)

Add 1 jar Eucavani Pomodoro Sauce. Stir to mix. Add 1/2 (sauce) jar of half&half, 1/4 jar of 1% lactaid milk. Stir immediately to prevent milk/cream curdling. Stir regularly (every 3min; keep the stuff from settling). Drop in 1/4 small head of garlic, raw, sliced.
Temp: 5.5(10min), 5(5min), 4(5min), 3.5(5min), 2.5-3(10min) (times are estimates; just keep turning things down to keep it cooking, but not over cook or burn off too much water; trying to time it to match it with when the pasta is done)
Cook for at least 30min.

Wash 1lb fresh spinach.

Bring water up to a boil and keep at a rolling boil. Add rogatoni. Box cooktime to al dente is 14min. Cooked 10min, then drained. Just a thin white line left.

Add 1tbsp olive oil to the pasta pan, heat on 6. add the rest of the garlic to the oil; cook for 3min or till done (just sauteing here) (as soon as it starts to smell a little nutty or dark(er), add 3/4 can of mandarin oranges, no sauce. Then add the spinach, and toss. Once homogeneous, add pasta, toss again. Then add sauce and mix completely.

Done.
Probably doesn’t need it, but can be served with grated pecorino romano.

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This one got rave reviews from the fam.

Cook rigatoni pasta ~7min, ’til some white left in middle of pasta (about 2min from being done ; done=white just disappearing from cross-section). Immediately drain, return pot to heat, return pasta to pot, dump sauce on pasta and toss/mix. Remove from heat. Serve.

This didn’t seem to need cheese. Or tzatziki (great cheese substitute).

Mini penne cooked to 2-3min short of box directions (so there’s just a touch of white on the inside). Drain.

Pasta pot back on heat to boil off remaining water (after draining; that thin layer), put in garlic and add spices (oregano, maybe pepper), cook for 30sec before putting in 1-2cups of olive oil, stir twice to get stuff off bottom of the pot, add sausage and raisins, stir to coat again, add pasta, stir to coat, continuing to scrape (make sure bottom clean), then add spinach, fold in twice and remove from heat. Keep mixing and folding until all covered and spinach wilted.

Serve with grated pecorino romano cheese.