Whats included: ( please note you will be required to chop veggies)
4 Pasture Raised Pork Chops
20 mini potatoes
10 Heritage Carrots
1 small red onion, cut into wedges
1 garlic
1 bunch of rosemary
1 barbecue sauce
1 bunch parsley
Cooking Instructions:
Spread potatoes, carrots, onion and garlic onto large parchment paper lined baking sheet. Drizzle with oil and sprinkle with rosemary and half each of the salt and pepper.
Roast in 425ºF (220ºC) oven for 10 minutes.
Meanwhile, toss pork chops with remaining salt and pepper. Add barbecue sauce and parsley and toss to coat well. Add pork chops to baking sheet and return to oven for 15 minutes or un- til pork is no longer pink inside and thermometer reaches 155ºF (68ºC) inserted in pork. Let stand 5 minutes covered to reach 160ºF (71ºC) before serving.
Substitute a red bell pepper for the onion for a change in flavour.
