Full disclosure: this dish was cooked indoors. In my defense, my fire-starting skills are abysmally lacking (I need to fix that), and air quality in my area has in recent memory been so bad that outdoor cooking was discouraged. This recipe could probably be adapted for campfire cooking easily enough, and at least one mod is okay with me cooking indoors.
Farmer X's lemon pepper pork chopsThis is my kind of recipe: a few ingredients and minimal prep yield amazing results. It is of my own creation. Considering that I only recently struggled with "empty packet into bowl, add hot water, and stir," I think it's a monumental achievement.
Of course, no two ovens are exactly alike, so some adjustment to time and/or temperature may be needed. And be sure to practice safe food handling.

Serves a married couple, or a bachelor for two nights.
Ingredients-2 pork chops
-1 TBSP butter, melted
-Lemon pepper
-Salt (optional if your lemon pepper does not contain it)
Preparation1. Preheat oven to 400 degrees Fahrenheit. (Edit: that's about 205 degrees Celsius.) Use the Roast function if your oven has it.
2. Place pork chops in cast-iron pan.
3. Microwave butter for 30 seconds or until completely melted. If you prefer a different method for melting butter, then by all means use it.
4. Brush each pork chop with butter.
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5. Add salt, if desired. (My lemon pepper contains salt, so I skip this step.)
6. Lightly, evenly, and completely cover the top of each pork chop with lemon pepper. This will give them a nice crust.
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7. Roast for 20 minutes.
8. Serve with potatoes, rice, or even steamed veggies if that's your thing.
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