4 Pork Chops
Seasoning or marinade of choice (I used a little natural BBQ sauce, garlic powder, oregano, rosemary and cilantro)
1 container of sliced mushrooms
1 group of fresh asparagus
2 lbs. of baby potatoes (like Yukon or red potatoes)
2 tablespoons of EVOO (Extra Virgin Olive Oil)
Preheat oven to 450. And light your grill!
Marinate or spice the meat according to directions of as preferred. and place on grill. (Grill till centers aren’t pink anymore)
Wash, trim the ends and place the asparagus into a steamer bowl above a pot of boiling water and cover. (steam till tender)
Sauté mushrooms in small skillet till tender. (I like to use olive oil or a dairy and soy free butter called Earth Balance. You can find it at any grocery store pretty much)
(Put potatoes into large bowl, and mix with EEVO, a dash of salt and pepper, oregano, and a little garlic if you like into the mix, and toss potatoes around till they are covered with mixture. Transfer potatoes to large baking sheet and spread out evenly. Roast potatoes will they are nice and golden and soft in the center.
Once all is cooked .. serve!. And top your Pork chop with the mushrooms! YUMMMMMM