I made this for Ryan's birthday dinner- but in the original recipe it called for a pork ROAST and was to wrap it in proscuito. Well, this time I was only feeding 3 mouths instead of 8 so I figured chops would be fine and would nix the proscuito (sorry Andy) because it would be too difficult to hold all together.
You will need:
2-3 Red bartlett pears (firm)
1-2 Medium sweet potatoes (AKA yams)
1.5 lbs of pork chops
1 1/2 tsp honey
2-3 sprigs of fresh thyme
1-2 tbspn olive oil
salt & pepper
Quarter potatoes and pears- obviusly decore them too. Toss them in olive oil, salt, pepper and thyme. Load them onto a baking sheet. Pop them into the oven pre-heated at 400 degrees for about 30 minutes.
Meanwhile, get chops ready by seasoning with salt & pepper and drizzling honey on top for a little bit of sweetness.
When your timer has 15 minutes left on it for the fruit fire up the grill- in my case grill PAN and cook pork. They'll need to be on for 6 minutes each side.
I served with spring mix and a pear/champagne dressing from TJs. This is SUCH an easy dinner and super delish. It even looks fancy for dinner guests!
Looks yummy!!! You need to take a picture of how small your kitchen is and that you are doing these great things in a teeny tiny kitchen with no dishwasher (automatic that is). Love Mom
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