Pork Chops in a Fire Roasted Tomato sauce

I have mentioned before I like Rachael Ray's recipes. Many of the recipes found here on my blog have come from Rachael's 365 book. I recently picked up her Big Orange Book. At first, I did not think there would be many recipes there I would like to try but at a second look, I picked out a few to try.

This was really good, but I think next time I would make it with chicken. The tomato sauce was great, tangy and a bit sweet. I served it with sticky rice because I did not have any polenta in the pantry. Along the side was roasted brussel sprouts with fennel.

Pork Chops in a Tangy Fire-roasted Tomato Sauce

What's for dinner?

As I said last time, there will be a lot of these posts in the future. I'm going back to school. I'll still be cooking dinner, but I don't know how often I'll get to bake or create anything special. Here is where I should say something cheesy like every dinner with my family is special, but I'll spare you.

Dinner was grilled salmon with lime (we seem to be on a lime kick), roasted brussels sprouts, and spicy roasted potatoes. The potatoes were made spicy by adding a tablespoon or so of Texas Pete to the olive oil before mixing it with the potatoes.

Brussels Sprouts: another misunderstood vegetable

Brussels sprouts get a bad rap. I think it's because until Food Network came about people were throwing them in a pot of water and boiling them to death. Boiling too long makes them bitter. Now in the Food Network era, everyone is all about roasting vegetables. Brussels sprouts are perfect to add to the roasting pan.

Not only should you try roasting Brussels sprouts just because they're delicious, but they're also very good for you. They are high in potassium, vitamin C, vitamin A, folate and those phytosterols we are hearing so much about in helping to lower cholesterol.

If you've only ever had boiled Brussels sprouts, you owe it to yourself to give the roasted ones a try. They really are delicious. My husband used to say he hated them until he had them roasted. Now they're a favorite on our table.



Look for small brussels sprouts in with the fresh vegetables. If you can't find the fresh ones, you can thaw a bag of frozen ones and roast them. I've done both and get the same results.

Put Brussels sprouts on a baking sheet and lightly sprinkle on olive oil, kosher salt, and fresh ground black pepper. Roll them around to make sure they're all covered. Put in a hot oven, around 450. Roast them for 15-20 minutes depending on their size. Stir them about half way. The outer leaves will get browned. Eat them while they're hot.