This is a very nice meal that suits either lunch or dinner. It’s one of those pork chop recipes that are relatively easy to cook, yet delicious.
- 4 boneless pork chops, not very thick
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 small size carrots
- 2 average size onions, quartered
- 1 celery, sliced
- 2 parsnips, sliced
- 2 potatoes, peeled, quartered
- honey and rosemary glaze
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- salt and pepper to taste
Season the pork chops with salt and pepper and grill them until they are almost done. You can try them with a fork, see if it goes in easily. When ready, add the rosemary and honey glaze and cook it for a few more minutes.
In a baking tray, put salt and olive oil, then put all vegetables and make sure you cover them with a thin layer of olive oil on all sides. Add the pork chops, spread dried oregano all over the food, then bake it for about 30 minutes or until the potatoes are done.
Serve the food hot. It goes well with a side dish such as rice.