2 medium sized Pork Chops
kosher salt and freshly ground pepper
4 Tablespoons butter - melted
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
1 Tablespoon extra virgin olive oil
- Preheat oven to 375 F.
- Season the pork chops with salt and pepper, and set aside.
- In a small bowl, mix together the butter, thyme, and garlic. Set aside.
- In a cast iron skillet, heat olive oil over medium heat.
- When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
- Pour garlic butter mixture over the pork chops.
- Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145 F, about 10-12 minutes. The time depends on the thickness of the pork chops.*
- Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.
* Insert the thermometer into the thickest part of the pork chop.
CRISPY ROASTED GREEN BEANS
2 pounds green beans - trimmed
4 teaspoons extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
salt and fresh ground pepper
- Preheat oven to 425 F
- Place a baking sheet in the oven for 10 minutes
- In a medium bowl, place the green beans and all the remaining ingredients.
- Mix well.
- Arrange the seasoned green beans in a single layer on the preheated baking sheet.
- Bake for about 8 minutes or until crisp tender.
ROASTED BUTTERNUT SQUASH MASH
1 butternut squash
2 Tablespoons extra virgin olive oil
3 gloves garlic - minced
4 Tablespoons butter
Salt and black pepper
cayenne pepper for garnish
- Preheat oven to 400 F
- Line a baking sheet with parchment paper or aluminum foil. Set aside
- Wash and cut the butternut squash in half lengthwise. Using a spoon, scoop out the seeds.
- Place both halves face up on the prepared baking sheet.
- Drizzle with olive oil and season with salt, pepper, and garlic.
- Roast in the oven for 45 - 60 minutes until fork tender.
- Remove the squash from the oven, and let cool for about 5 minutes.
- Using a large spoon, remove all of the squash flesh from the skin, and place it into a bowl for mashing.
- Add the butter, sea salt and pepper, and mash well until fluffy and smooth. I like to use a hand mixer.
- Sprinkle with cayenne pepper and butter for extra flavor before serving.