Tuesday, February 7, 2012

Pork and Pots


4- center cut pork chops
2 cups baby carrots
1/3 cup pure maple syrup
4 tablespoons olive oil
2 teaspoons dried rosemary, crushed
1/4 teaspoon ground black pepper
1 1/2  lbs of russet  potatoes
Salt and ground black pepper

1.Preheat oven to 425 degree F.  Place chops  and carrots in a small beg. Add  maple syrup, 2 tablespoons of the oil, 1 teaspoon of the dried rosemary, and 1/4 teaspoon black pepper. Turn the bag around and mix well. Make sure carrots and meat are competly covered.  Pour out chops and carrots on one end of a large roasting pan.
2.  Wash and cut potatoes into small pieces like steak fries.

3. In a medium bowl toss potatoes with remaining 2 tablespoons olive oil and 1 teaspoon rosemary. Transfer to roasting pan beside carrots and meat.

4. Bake for 35 to 45 minutes or until a thermometer inserted into the thickest part of the meat registers 155 degree,  and potatoes are browned and crisp. Carefully remove meat and carrots. Cover meat and carrots with foil and let stand 10 minutes before serving. Season to taste with salt and black pepper. Makes 4 servings.

Adapted from Better Home and Gardens

No comments:

Post a Comment

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...