Pork Chops w/Asparagus & Roasted Rosemary Potatoes

2-butterfly pork chops

8-red new potatoes

1-bunch of fresh asparagus

3tsp-olive oil

3tsp-rosemary

1tsp-parsley

1tsp-salt

1tsp-pepper

2-cloves of garlic

1tsp-season all

2tbsp-butter

Pre-heat oven to 350deg. Cut the potatoes in half, then the halves in quarters. Take a baking sheet & cover with foil. Spread potatoes on sheet evenly & sprinkle olive oil all over them. Sprinkle with season all, salt, pepper, & rosemary. Put in oven for 45min to 1hr.

Next, take the asparagus & wash them off. Then take each one & hold in the middle & at the fat end. Bend until it breaks. It will break in the right place. Discard the bottom (fat) end. Put the asparagus in a steam zip-lock bag or a regular zip-lock bag. Add 1-3 tbsp of butter, salt & pepper & seal, put aside.

Season pork chops with salt, pepper, parsley, & season all, both sides. Add 3tbsp of extra virgin olive oil in a large skillet & turn heat to med-high. When it gets warm, add minced garlic & stir (don't let brown too fast). Add pork chops to skillet & cook for about 3-5min. Turn pork chops over & stir them around. Cook for another 3-6min.

Next, put the zip-lock bag with the asparagus & put them in the microwave for 2-3min. Take them out & serve, along with potatoes & pork chops. Hope you enjoy as much as my family does.