Roasted Porterhouse Pork Chops
2 Berkshire Porterhouse (Double) Bone-In Pork Chops
4 teaspoons pork seasoning/rub (If you don’t have this in your pantry, see recipe below.)
Kosher salt and cracked black pepper if your seasoning doesn’t contain these
Sprinkle one teaspoon of pork seasoning on each side of the pork chops. Rub it into the meat and refrigerate the chops for several hours.
Preheat oven to 400 F. Oil a baking dish just large enough to hold the chops. Drizzle with olive oil.
Place the baking pan in the oven and roast for about 40 minutes, turning the chops over after 20 minutes. A meat thermometer should read 140 F.
Remove from the oven and let the chops rest for 10 minutes.
Combine 1 teaspoon of each in a jar and mix well.
Salt, garlic powder, white pepper, onion powder, ginger, and natural hickory smoke flavor,
Roasted Sweet Potatoes And Pears
2 pounds sweet potatoes, peeled and cut into eighths
2 pears, Peeled, cored, and cut into eights
Salt and pepper
1/4 cup sherry vinegar
2 tablespoons butter
1 1/9 Pumpkin Pie spice or
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
Preheat the oven to 400°F. Oil a 9- inch by 13-inch baking dish.
In a large bowl, toss sweet potatoes with vinegar, seasoning, and salt and pepper to taste. Spread into a single layer in the prepared pan. Dot with the butter.
Bake 20 minutes. Add the peas and stir the mixture. Bake 20 minutes more. Serve with the pork.
Add a green vegetable to round out the menu. I made Swiss Chard. Here is my recipe