Roasted Veg & Chops

One of my many goals this year is to post more recipes that are easy and do not require hard-to-find ingredients.
Let’s call it Paleo for All.

Got an hour?  Throw this dish together quickly and enjoy on a chilly January night.

You could also use the roasted veggies for a soup instead of pairing with the chops.
Puree the veggies, add some stock and summer for an hour.

Roasted Veg & Chops

Prep Time: 10 minutes
Cook Time: 45 minutes

1 large carrot, sliced
1 onion, peeled and chopped
1/2 head of broccoli florets
3 small potatoes, sliced
1 large zucchini, cut into wedges
3 tbsp garlic & honey infused olive oil (or plain olive oil)
Healthy dashes of sea salt, black pepper, dried parsley, turmeric, and curry.

(Veggies and spices can be changed up for variety).
2 pork chops, thawed.

Preheat oven to 450F.  Line a baking pan with foil or parchment paper.
In a small bowl combine oil and spices.
In a large bowl, combine chopped veggies.
Spread 1/3 oil mixture over chops and set the meat aside.
Pour the rest of the oil over the veggies and mix in.
Add vegetables to baking pan.  Place in oven for 15 minutes.
Remove pan from oven and place chops on top.  Place back in the oven and bake for 30 to 40 minutes.

Remove from oven and serve.