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MARINADE INGREDIENTS
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
3 garlic cloves, minced
1 Tbsp fresh rosemary, chopped
1 tsp coarse sea salt
1 tsp black pepper
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INGREDIENTS
4 bone-in pork chops (about 1/2 lb each, 1 inch thick)
4 red potatoes, chopped
2 zucchini, chopped
2 yellow squash, chopped
2 tsp extra virgin olive oil, divided in half
1 tsp coarse seal salt, divided in half
1 tsp black pepper, divided in half
1 tsp garlic powder, divided in half
1 tsp onion powder, divided in half
1/2 tsp dried thyme
1/2 tsp dried rosemary
Method:
-In a medium bowl, whisk marinade ingredients together.
-In a large bowl, add in pork chops one at a time, coating each with the marinade. Pour remainder of marinade over all pork chops and let marinate for at least an hour.
-Preheat oven to 425.
-Spread potatoes onto baking sheet and drizzle with olive oil. Sprinkle 1/2 tsp each of sea salt, pepper, garlic powder, onion powder, dried thyme, and dried rosemary on top. Give the baking sheet a little shake to coat potatoes.
-Put in oven for 6 minutes.
-In a large bowl, drizzle olive oil over squash and zucchini. Sprinkle 1/2 tsp each of sea salt, pepper, garlic powder, onion powder, and stir to coat.
-Remove baking sheet from oven. Move potatoes to 1/3 of the pan, with squash/zucchini on another third, and the pork chops on the last third.
-Put back in oven for 15-20 minutes (depending on oven and meat thickness), until instant-read meat thermometer reads 145 degrees. I recommend aiming for 15 minutes first and checking with meat thermometer. You can always add more time if necessary. The potatoes, squash, and zucchini should also be fork tender.
-Remove from oven, and let sit for 3 minutes before serving.
