A few weeks ago, whole pork loins were on sale at the grocery for far less than it would have cost to buy a package of pork chops so I took advantage of the sale and cut the loin into one roast and fifteen pork chops. I cooked the roast right away and froze the chops in packets of three.
I pulled out a package from the freezer Saturday afternoon and thawed them for our dinner Sunday night.
I roasted the chops in the oven on a bed of onions, seasoned with Penzey’s Pork Chop Seasoning. I know I have talked about it before but goodness do I like that spice blend!
Since I had the oven on, I figured I would also use up the glutton of root vegetables hanging around in my fridge and pantry.
I had carrots, rutabegas, butternut squash, and turnips to use. I didn’t add any onions because I was roasting the pork chops with those. I could have added potatoes but I really didn’t see the need, we had just what we needed on this tray.
To round out the meal I picked up some fresh broccoli from the grocery store.
My plan was to also make biscuits but both the hubby and I had a late lunch and it seemed like overkill. Better to save those for a night when we will truly enjoy them.
Simple, easy dinner, season the meat and veggies and put them in the oven. Once they were done I steamed the broccoli and ta-da! dinner was done.
What did you have for dinner Sunday night?