- 1 pack pork chops
- A bunch of beets
- 1–2 apples, peeled, cored & diced
- Handful of parsley
- A squeeze of lemon
- Extra virgin olive oil
- Salt and pepper
- Green beans
- Preheat oven to 375.
- Wash and peel your beets, place in an oven-safe pan, add a cup of water and cover with lid. Place pan into the oven and allow to cook/steam for an hour or until the beets are fork tender. Remove and allow them to cool. Once the beets have cooled dice apple and beets, chop parsley and mix together. Add a squeeze of lemon, olive oil and salt and pepper.
- To cook the pork, remove it from the packaging and pat dry with a couple of paper towels. Finely chop sage. Rub the chops with chopped sage, salt and pepper. Get your roasting pan hot with olive oil and carefully sear your pork chops. By searing all sides of the meat you have essentially cooked it about half way. To finish cooking, place them and pan into the oven at 375°. Allow it to roast for 8-10 minutes or until a thermometer reads 135-145 internal heat. Remove from oven and allow the chops to cool for a few minutes. Serve with steamed green beans and salsa.
- A few roasted potatoes would also work well with the pork (start them roasting when you cook the beets).