Rosemary Pork Chops and Potatoes

This is a very simple and flavorful recipe that is a nice standby.  The ingredients come together in a snap and the end result is very tasty!  I don't have measurements below because I don't measure, I just kind of add ingredients to taste.

Pork (chops, roast, tenderloin, your cut of choice)
Potatoes
Salt and pepper
Rosemary
Thyme
Minced garlic

Pat the pork dry and sprinkle with salt and pepper.  I prefer to use a course salt like sea salt or kosher salt and fresh ground pepper.  Scrub potatoes and chop into smallish pieces, as they cook more slowly than the meat does.  Place meat and potato pieces in a gallon size sealable bag.  Drizzle in some olive oil, and add minced garlic and herbs.  I actually am currently out of thyme (feel free to make a joke here) and left it out of the recipe.  I thankfully had some delicious rosemary in the freezer.  Seal the bag and squeeze everything around so the meat and potatoes get well coated and flavored.  Place everything in a baking dish, cover, and bake at 350.  Time is going to vary based on your cut of meat, so have your meat thermometer handy and check at about a half hour to make sure your pork is at a safe temperature of 145 degrees.  Let the meat rest  covered for about 5 minutes after it comes out of the oven before serving.

Enjoy!
Jillian