Always looking for something different with pork chops, I clipped this recipe from the New York Times magazine back in September. It resurfaced in a pile of clippings this week so it was about time to try it out.
The M-man pitched in chopping those veggies (leftover butternut squash, already peeled in the fridge, inspired the idea to add a couple of other root veggies and crank the oven to 425). Fresh brussel sprouts right off the stalk. The results won a thumbs up from Erik: “This is awesome meat, Mom.”
Restaurant-style Pork Chops (with grilled apples, topped with candied ginger and glazed pecans)
Roasted butternut squash, yams and parsnips
Steamed brussels sprouts