2 tablespoons brown sugar
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Italian seasoning or dried oregano
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 large bone-in pork chops (1-inch thick)
2 tablespoons olive oil
Preheat the oven to 375 degrees Fahrenheit. Oil a baking dish large enough to fit the pork chops.
In a small bowl, mix the dry rub ingredients.
Rub the pork chops with olive oil and season them with a dry rub. Make sure you rub the seasoning all over the pork chops (both sides).
Place the pork chops onto the prepared baking sheet.
Bake in the oven for 20 to 25 minutes or until the pork reaches an internal temperature of 140 to 145 degrees.
Remove from the oven and let it rest for 5 to 10 minutes, tented with aluminum foil. While the meat rests – the temperature will redistribute (carryover cooking) and the internal temperature will rise about 5 to 10 degrees.
Oven Roasted Carrots
1 bunch fresh organic carrots about 6
2 tablespoon butter
Slat and pepper
Cut the ends off the carrots and wash well. Dry.
Oil a 13×9-inch baking pan.
Place the carrots close together in a single layer in the pan..
Sprinkle it with salt and pepper and dot with the butter.
Seal the foil on top and on the edges. Place the pan in the oven with the pork chops and cook until tender. They take about the same time as the pork chops. How tender you want them is up to your taste.
Garlic and Olive Oil Mashed Potatoes
6 large baking potatoes (about 4 pounds), peeled and diced
7 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
Salt and pepper
Place potatoes and garlic in a heavy large pot. Cover with cold salte4d water. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes.
Drain. Return potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add the olive oil and mash until smooth. Season to taste with salt and pepper.