Have you ever had one of those mornings where you know it's going to take a little more make up than usual to feel and look awake? Yeah, it's one of those mornings.
Last week, Steve bought a big package of boneless pork chops. Before popping the whole package in the freezer, I divided them in two freezer bags and added some Wildtree goodies. One bag has four pork chops and a 1/4 cup of Wildtree Wicked Good Slow Cooker sauce in the freezer, and the other had four pork chops, 2 Tbsp Wildtree Natural Grapeseed Oil and about 1.5 Tbsp lemon and rosemary blend.
While I was waiting for Steve to get home from a meeting last night, I drizzled four small chopped potatoes in olive oil and some more of the Wildtree seasoning and then added beets because they sounded all good and fall-ish. Mix those veggies up and spread them out on a baking sheet. Then I popped them in the oven for about 30 minutes at 400 degrees F, or until Steve got home. It was about 30 minutes...
Tip: When baking beets, I suggest lining your baking pan with some aluminum foil. Beet juice can really stain things (as I found on on a white towel recently and you can see on the potatoes below), so why make more of a mess than you have to? Clean up is easy too, since all you have to do is toss the aluminum foil!Anyway, I put the pork chops in a frying pan with no extra oil or anything, and let them sizzle way for 4 minutes on each side. Then I turned it on low to keep it warm until Steve got home.
|Here are the pork chops half way through. |
The long sprigs of rosemary are from our garden. Time to flip!
|Had to eat all this good stuff before I could get the applesauce out. Yum!|