Baked Pork Chops and Roasted Veggies

Ingredients

4 Center cut pork chops

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Grill Mates Smokehouse Maple seasoning

2 – 3 Tablespoons vegetable oil for browning pork chops

1 – 2 Tablespoons ham base mixed with 1 cup hot water

Instructions

Pre-heat oven to 375 degrees. 

In small pot, add ham base and hot water; whisk until combined and bring to a boil.  Remove from heat.

Wash and pat dry pork chops, trimming any excess fat off.  Add salt, black pepper and Smokehouse maple seasonings to both sides of pork chops.  Add vegetable oil to oven safe skillet.  Add pork chops and sear on both sides, making sure to get a nice color on each side. Remove and place in oven safe dish or baking sheet. Pour ham base liquid over pork chops &  Bake for about 45 minutes – an hour, depending on thickness, or until pork chops are tender. 

Roasted veggies;

1 package small potatoes

6 carrots

½ onion

1 red bell pepper

1 orange or yellow bell pepper

1/3 cup olive oil or vegetable oil

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dill (fresh or dried)


Empty package of small potatoes, wash, pat dry and place on baking sheet.  Small ones can be left whole; cut bigger ones in half. 

Cut ends off carrots and peel; cut into 2 inch pieces; if carrots are thick, cut in half.

Prepare bell peppers by cutting tops out; wash, pat dry and cut into 2 inch pieces.  Cut onion into 2 inch pieces.   Add onion, carrots  and bell peppers to baking sheet with potatoes.  Drizzle with olive oil or vegetable oil; add seasonings.  Bake in 400 degree oven for about 30 – 40 minutes, or  until vegetables are done.  Serve with baked pork chops.

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