A birthday dinner for a friend of mine. She is turning 91 years old today!
She's a bit of a picky eater and if it's not a meat and potato dish, don't bother serving her.
Tonight's birthday dinner is not fancy, but it's what she likes and it's really easy! Cut up all your vegetables into thick wedges or large pieces. Place in a 9 x 13 baking dish, toss with olive oil, salt and pepper. Then place three frozen 1-1 1/2" bone in pork chops on top. You can mix and match your vegetables to suite your taste. I also like to make this dish with fennel, parsnips, turnips and everything else listed below.
1 vidalia onions
5 Idaho potatoes
4 carrots
2 Fuji apples
3-4T olive oil
3 -4 sprigs of fresh parsley, chopped
3 pork chops, bone in about 1-1 1/2" thick and frozen
I topped the pork chops with a 1 1/2 T Dijon mustard, 2 tsp Apple cider vinegar or fresh lemon juice, 1 1/2 tsp sugar, and 1 tsp olive oil.
Cut vegetables. Place in 9"x13" baking and toss with olive oil, salt and pepper. Lay pork chops on top of vegetables.
Whisk together in a small bowl the Dijon mustard, apple cider vinegar, sugar and olive oil. Pour over pork chops.
Bake at 300F for 30 minutes uncovered. Bury the pork chops, cover with foil and bake for an additional 30-50 minutes. Remove foil and continue baking until the meat thermometer reads 145 F for at least 15 seconds. Once the chops are done, remove from oven and wrap in foil, let rest. Toss vegetables, return to oven and continue cooking until golden brown and tender.
Arrange the vegetables and pork chops on a platter, top with chopped parsley.
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