Porkchop and potato's with PINK
One of my favorite quick and easy recipe's it porkchop casserole.
Ingredients: Porkchops, 3-4 russet potato's, half a bag of baby carrots, 1 sweet onion (yellow will work too), tuckers pink, and olive oil
I like to start by spraying the casserole dish with oil to prevent the potato's from sticking. Next I wash, skin, and cut of the potato's into bite sized pieces. I also cut the carrots into half's. I mix the cut potato's and carrots in the dish. Next I lay my porkchops out and sprinkle them with olive oil front and back. Following that I will season each porkchop front and back with 1/2 to 1 teaspoon of Pink (you can also use pink heat). You want to make sure the porkchops are seasoned good, and can do that by rubbing the pink into the porkchops with my fingers. After the porkchops are seasoned you will lay them on top of the potato's and carrots. Finally, I slice the onion into rings and lay them on top of the porkchops for flavor.
Cover the dish with foil and put it into the oven at 375 for 40 minutes to an hour (you will know it is done when the potato's cut easily with a fork)
*You can also put 1-3 tablespoons of butter over the potato's to add flavor, however this is optional.