Roasted Pork Chops with Rosmary and Sage Potatoes

In case you are tired of Rachel Ray, I thought I would bring you back to Katie Van Sloten original recipes for a few posts.  Our local Hyvee often has a wonderful sale on Iowa cut porkchops, and I usually snatch a few up when they do  These are huge porkchops cut extremely thick.  They weigh 12 ounces each and are generally one inch thick.  Dustin who used to not be a fan of pork loves it when I make these.  It is down home midwestern taste taken up a notch.  This recipe serves two ( if you can eat the whole chop!)

INGREDIENTS

2 thick cut bone in pork chops (10-12 ounces each)
olive oil
rubbed dalmation sage
rosemary
salt
pepper
2 extra large cloves of garlic or 4-6 small cloves
1/2 of a red onion
3-4 small yellow or red potatoes

DIRECTIONS

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and drizzle with olive oil. Thinly slice potatoes and onion to about 1/4 inch in width.  Scatter potatoes and onions on parchment paper and mix them with olive oil until lightly coated.  Push potatoes/onions to the outer rim of baking sheet so there is room to sit the chops in the middle.  Lightly coat both sides of chops with olive oil. Place in the center of pan.  Season all ingredients liberally with salt, pepper, rosemary and sage.   Rub the spices into the pork on both sides.   Finally, smash one large garlic clove, cut it in fourths and place two bits on top of each chop.  With the remaining clove, thinly slice it and scatter over the potatoes and onions. Place in middle of oven and cook for 35- 40 minutes.  Although it might be tempting to, there is no need to turn anything - even the potatoes.  The happily roast to perfection with no turning.

Here is a before picture so you can get an idea of how everything goes on the pan and the amount of seasoning.  Sorry - I dont measure seasonings -  I just eyeball them.

And here is the after.  If you wanted your chops to have a nicer restaurant style crust you could sear them quickly in a pan before hand, but this will alter the cooking time slightly and potatoes need the full 35-40 minutes.

Fusilli with Chicken and Tomato Sauce - Rachel Ray Meal #3

This is sooo yummy!  It isn't very original or difficult, but sometimes the best food isn't!  Rachel Ray hit the nail on the head with this dish.  It is comfort food at its best:)  My camera battery was dead - so I apologize for the lack of a picture of the food.  But here is a pic of me slaving away in the kitchen - ha!


Ingredients  Uses building blocks 2 & 4

16oz fusilli pasta
2 Tbsp butter
3 cups Pulled Chicken
2 cups Tomato Sauce
6 oz mozzarella, diced (1.5 cups)
salt and pepper
1/3 cup grated parmesan
1/4 cup chopped fresh italian parsley

Directions

Cook pasta in boiling, salted water until al dente.  Drain pasta, reserving  1/2 cup water.  Return pasta to pot, add butter and place over medium heat.  Add chicken and tomato sauce and toss well.  Add reserved pasta water and mozzarella; season with salt and pepper.  Top with parmesan and parsley.

Makes 10 cups

WW point= 11pts/cup