Pork Chop Dinner

* with roasted veggies, mash potatoes, and Italian rolls

Serves 6

Preheat oven to 400 degrees

Marinate Pork Chops overnight:

6 chops with bone in placed in a large zip lock

2 cups apple juice

1 tsp. red pepper flakes

Roast Veggies

*cut veggies into large chunks into a large mixing bowl:

1 egg plant

·        First cut rounds place on paper towels and salt generally with kosher salt and let sit for 30 minutes then rinse and chunk (this takes out some of the bitter taste it can have otherwise.

1 carrot peeled and cut into 1 inch pieces on the angle

1 onion cut into chunks

1 fennel bulb cut into chunks

4 gray squash or any winter squash cut into chunks

Dressing for veggies:

·        1 Tbs. olive oil

·        ½ tsp. kosher salt

·        ½ tsp. pepper

·        ½ tsp. thyme leaves,

·        1 clove garlic minced

Mix and pour over veggies mixing until all coated. Place on jelly roll sheet lined with foil for easy clean up and bake for 30 minutes at 400 degrees.  Remove and place in serving bowl, cover bowl to keep warm while biscuits bake.

Mash Potatoes:

6-9 yellow potatoes rinsed and chunked into quarters placed in a large pot covered with cold water

Bring potatoes to a boil for 25 minutes then drain and add:

1 block cream cheese

1 stick butter

Salt and pepper to taste

Mix with hand mixer until fluffy

Italian Pull A Part Rolls:

1 tube of large flaky biscuits

Topping:

     ·         1 Tbs. butter melted

     ·        1 tsp. basil or Italian mix of spices

     ·        1 Tbs. Parmesan cheese grated

Bake biscuits at 400 degrees for 12 minutes. Melt butter, stir in spices and brush top of biscuits. Sprinkle on cheese and bake for another 4 minutes.

Directions for putting the meal together day of serving:

     1.   Remove meat from the refrigerator and discard the marinade to take the chill off while you prepare the veggies.

     2.   Prepare veggies and start roasting

     3.   Cut potatoes and start cooking on stove top covered once they come to a boil remove the lid and let simmer for a good 20-25 minutes. They are done when they can easily be cut with a knife.

     4.   Heat up your fry pan (cast iron or non-stick) add 2 Tbs. cooking oil

     5.   Prepare biscuits and topping

     6.   Start frying pork chops (8 minutes per side) don’t mess with them while in the pan. They are ready to flip when they no longer stick and have a nice caramelized brownness to the bottoms.

     7.   Once you have browned both sides remove from the pan and place on serving platter covered with foil.

Finish with a Sauce for Chops:

     1.   Add 2 Tbs. butter to the fry pan and 2 Tbs. flour stir until the flour is cooked out and it has a nice brown color to it (about 2 minutes)

     2.   Add 1 cup of apple juice, pinch of salt, pinch of black pepper and a pinch of red pepper flakes (optional). Stir until all is bubbly. Pour over chops and potatoes when serving.

Tada!