Add a Pinch by Robyn Stone

Author:Robyn Stone
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-03-28T04:00:00+00:00

SERVES 6

2 tablespoons olive oil

6 (8-ounce) bone-in pork chops

1 bunch of asparagus, tough ends trimmed

12 ounces fresh or frozen and thawed Brussels sprouts, trimmed and halved

4 carrots, cut into 2-inch pieces

1½ teaspoons Stone House Seasoning

1Preheat the oven to 400°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.

2Arrange the pork chops, asparagus, Brussels sprouts, and carrots on the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil and toss well. Sprinkle with the Stone House Seasoning.

3Bake until the pork chops are cooked through and a thermometer inserted in the thickest part registers 145°F, about 20 minutes. Set the oven on broil and cook until the vegetables are caramelized further, 3 minutes. Serve immediately.

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