Pan-Baked Pork Chops

Your man will love this. This is a meaty, home-cooked meal all in one dish. I love the combination of pears and pork.

The recipe I got this from said to put everything into one roasting pan at once, but I found the vegetables never cooked as quickly as the meats. I will direct you to give the vegetables a head start. But there is still only one pan to wash. Your man will be happy about that.

This recipe requires marinating, so plan ahead.

Pan-Baked Pork Chops

a number of squeezes of lemon juice

3 cloves garlic, crushed (I use 4)

a handful of rosemary

5 glugs olive oil

4 large pork chops

2 parsnips, sliced

2 pears, quartered

a couple of potatoes, sliced

Mix the lemon juice, garlic, rosemary, and olive oil.
Massage over pork and refrigerate 1 hour to overnight.
Put the parsnips, pears, and potatoes into a big bowl and coat with some of the marinate.
Roast at 425 degrees for about 15 minutes.
Add the pork to the roasting pan.
Roast for another 30 minutes until pork and vegetables are done.

Options: Substitute apples for pears; substitute carrots for parsnips.

Make it a meal: What else could you possibly want?

Wine: Velvety Sangiovese--Ciao!