Sometimes I Amaze Myself

Somedays I am in a total funk with what to make for dinner, the food is good, but I don't always feel like it's amazing (although sweet hubby always says otherwise).  One day I was confronted with lots and lots of veggies that needed to be used.  This was the result:

Roasted Fall Harvest Vegetables with Pan Seared Pork Chops

Toss your choice of vegetables with kosher salt, fresh ground black pepper and olive oil to taste.  Place in baking dish and roast in oven for 25 - 40 minutes at 425 degrees.

Pork Loin Chops:  coat frying pan with olive oil, fresh minced garlic, kosher salt and chopped herb of choice.  Sautée until fully cooked.

Cook's Notes:

Length of cooking time depends on what types of vegetables used (i.e. potatoes take longer than say squash or eggplant)

I used fresh carrots, asparagus, eggplant, fresh sage, potatoes and whole garlic cloves.  The beauty of this dish is it enables you to use whatever you have on hand - it's a great way to NOT waste food!