Pharma’s Conundrum Part 2: Ensuring Value Through Integrated Project Delivery

Process chopped watermelon in a blender until smooth, about 30 seconds.

packed with flavor.They'll be ready to eat in under an hour—pair them with.

roasted potatoes.and you'll have a full meal.. Read on for Justin's method and tips, and follow along with the video above.. First, Season.Grab your bone-in pork chops and sprinkle kosher salt and freshly ground black pepper all over them, ensuring each side is covered.

Justin grabs his tongs to make the process easier, using them to press the sides of the pork chops into the salt and pepper left over on the plate or baking sheet underneath.. Once seasoned, let the pork chops sit at room temperature for 30 minutes.. Cook the Pork Chops.cast-iron skillet.

over medium-high, and then, add in the oil.

Justin notes that you can use canola oil or vegetable oil—basically, any oil that has a neutral flavor and high smoke point.Although the chefs didn't set out to make over menus across the country, they see the ripple effect, too.

Suzanne Goin, class of '99, is pleased that people are still ordering kale, brussels sprouts, and roasted cauliflower and sharing them on small plates many years after she introduced the trend at L.A.'s A.O.C."At the time it seemed so wacky.

We loaded the menu with vegetables and thought the vegetable station would be the slowest.It turned out to be the craziest," says Goin.