Pork Roast with Potatoes and Onions

• Boneless Pork Roast (any cut you prefer) .5lb/person
• Medium Russet Potatoes 1.5/person
• Medium Yellow Onions .3/person
• Flour
• Salt
• Pepper
• Mustard
• Olive Oil

Preheat oven to 35o*F.  Peel and quarter potatoes and onions and place in the bottom of a large roasting pan.  Generously cover roast with salt and pepper.  Then cover roast with flour.  Finally, smear roast with mustard.  Place roast on rack over potatoes and onions.  Cook until internal temperature is 170*F (2-3 hours for a 3-4 lb roast), basting every 30 minutes (if there is no liquid in the bottom of the roast pan to baste with, use a mixture of salt, pepper, olive oil, and water).

 

Sweet Pork Chops and Parmesean Fries

Ingredients:

• 2 Egg Whites
• 1/2 C Grated Parmesan Cheese
• 2 t Garlic Salt (or 1 3/4 t Salt and 1/4 t Garlic Powder)
• 6 Yukon Gold or Russet Potatoes (the Golds are WAY better)
• 2 Pork Chops
• 1 Tb Balsamic Vinegar
• 1/2 t Brown Sugar
• 1 t Garlic
• 1/8 t Salt
• 1/8 t Pepper
• 1/4 C Olive Oil
• 2 Tb Honey

Preheat oven to 425 degrees Farenheit.  Wash potatoes and cut into wedges.  Combine egg white, cheese and 1/2 t of the Garlic Salt in a quart or gallon ziploc bag.  Add potatoes, seal bag, and shake to coat.  Spread onto greased baking sheet.  Bake 15 minutes.  Place meat on same baking sheet next ot the potatoes; sprinkle with remaining 1/2 t Garlic Salt.  Bake an additional 20 minutes.  Meanwhile, combine all remaining ingridients.  Brush meat with oil misture.  Continue baking 10-15 mintues or until meat is cooked through and potatoes are tender, basting meat occasionally with oil mixture.