Dice Roll For Dinner
Not sure what to fix for dinner grab Foodie Dice and get some inspiration. I bought these dice for my hubby for Christmas and he gave them a roll. This is what I cooked us for dinner from his roll. Better than going to Vegas. Let me know if dice roll for dinner too.
It was really fun coming up with the recipes to fulfill this challenge. I felt like I was on an episode of Chopped because the ingredients were picked for me. My hubby didn’t want to make his dinner the rest of the week, so I didn’t get chopped. We will have to dice roll for dinner again soon. We both really enjoyed this meal!
Never would I have put this combination of veggies together, but I sure am glad I did. The veggies were roasted with balsamic and brown sugar giving it a great sweet and sour taste. Using parchment paper on my sheet tray makes for easy clean up. Soon I am going to do a post on how to keep your parchment paper from sliding all over your sheet tray so stay tuned. The pork chops were 1″ thick bone in and that is where so much of the flavor comes from. The pork chops and rosemary were braised on the stovetop to complete the dice roll.
One of the best parts of this meal was how easy both recipes were to prepare. Roasted veggies were just cut up and cooked on 1 sheet tray. The pork chops were braised in a skillet on the stove. It doesn’t get an easier than that. Grab the recipes and go make your taste buds happy!
Braised Pork Chops
Ingredients
- 4 tbsp butter
- 4 1" thick Bone in pork chops
- 2/3 cup white wine
- salt
- pepper
- 3 sprigs fresh rosemary
- 2 cloves garlic minced
Instructions
- Melt butter in a large skillet over medium heat. Season both sides of the pork chops with salt and pepper. Brown pork chops in butter 5 minutes turn and brown for 5 minutes on the other side.
- Add garlic and to pan with chops and cook for 30 seconds then add rosemary sprigs and wine. Simmer uncovered for 20 minutes. Spooning sauce over chops occasionally basting them while braising.
- Transfer chops to a serving platter and pour the sauce over the chops.
Roasted Veggies in Balsamic Brown Sugar
Ingredients
- 7 red potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 zucchini
- 9 large radishes
- 8oz sliced mushrooms
- 1/3 cup balsamic vinegar
- 3 tbsp brown sugar
Instructions
- Preheat oven to 425'F
- While oven is heating up cut potatoes into quarters or smaller if they are big. Then toss the potatoes with olive oil, salt and pepper. Line a sheet pan with parchment paper. Bake for 15 minutes and then remove from oven.
- Cut zucchini into 1/2" slices and quarter radishes. Combine the rest of the ingredients and add to the sheet pan with the potatoes. Bake for 25 minutes or longer to your desired tenderness.