Spring Time Herb Dinner

Oven Roasted Butter and Rosemary Pork Chop:
1.  Add EVOO to both sides of pork chop, salt and black  pepper.
2.  In a hot skillet sear each side till golden brown color
3.  Preheat oven to 375 F, once heated place 1 tablespoon butter per pork chop and sprinkle with fresh chopped rosemary on top. Place in oven for 15 minutes. Allow to sit for 5 minutes before serving.

Sour Cream And Chives Smashed Potatoes:
1.  Slice several new potatoes with skins in small pieces to boil faster and place in salted water with 2 tablespoons butter.
2.  Allow to boil until tender, drain and place back into pot.
3.  Add 4 tablespoons butter, 1- 8 oz cup sour cream, 1/4 cup skim milk, salt, pepper and 4 tablespoons fresh chopped chives.
4.  Smash with a potato masher until mostly creamy.


Oven Roasted Fresh Beets:
1. Peel and slice fresh beets into small 1 inch pieces.
2. In a bowl, add beets, 2 Tbsp Olive Oil, 11/2 Apple Cider Vinegar, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, 1 clove of fresh garlic minced. And mix all ingredients well.
3.  Preheat oven to 375 F
4.  Use a glass baking dish and spray with nonstick cooking spray.
5.  Place Beets in dish and cover with aluminum foil for 20 minutes
6.  Remove aluminum foil and continue to cook for an additional 30 minutes stirring every 10 minutes until golden.