December 29, 2012

roasted pork chops & vegetables

pattypan squash
This interesting mix of vegetables and herbs came with our produce box order for the holidays. Pattypan squash is a cute flower-shaped variety that I've never cooked and tasted before. However, I do remember seeing them dried and used in flower arrangements. It was certainly worth learning more about it. I keep roasting these unusual vegetables that we get as we have found out that it really brings out the best in this kind of vegetables.

fresh and fragrant thyme with sage leaves
We also got these fresh herbs just in time for the holiday season. I believe they were intended for the traditional holiday roast turkey. However, I thought about using them for a less traditional roasted pork chops and vegetables (shown below). The pork chops were seasoned with lemon juice, salt and pepper then piled on top of the mixed vegetables (pattypan squash, carrots, potato wedges and green beans) and herbs then generously sprinkled with olive oil.

They cooked together in the oven for about an hour at 350F. Cover with foil then remove the foil and cook for another 15 minutes or until pork chops are nicely browned. The pork chops and vegetables are shown below prior to cooking.

an easy meal to prepare which cooked well together

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