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Marge Simpson's Porkchops

Course Main Course
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 3 serving

Ingredients

For The Porkchops

  • 6 pork chops
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1/2 tsp chervil
  • 1/4 tsp turmeric
  • apple sauce

For the Carrots

  • 3 carrot large , peeled and sliced diagonally
  • 6 - 8 white mushrooms , sliced
  • 1 1/2 tbsps thyme
  • olive oil
  • 1 tbsp chopped garlic
  • salt and pepper and

For The Salad

  • 1 romaine lettuce head , torn up
  • 2 cups croutons
  • 1 cup bacon bits
  • 1 - 2 cups parmesan grated fresh

Instructions

  • Preheat oven to 450F.
  • Toss carrots in a large bowl with olive oil, half the garlic and half the thyme.
  • Arrange carrots in single layer on a baking sheet, place in the oven for 15 minutes. After 15 minutes, add the mushrooms to the pan evenly and roast another 15 minutes.
  • Toss the mushrooms with the rest of the garlic, thyme and olive oil and set aside.
  • In a large salad bowl combine all the salad ingredients except the dressing and romano.
  • Combine all the porkchop spices in a small bowl, then rub both sides of the pork chops with it.
  • Fry the pork chops with oil in a large pan til desired doneness.
  • Just before serving, toss the salad with the dressing, then add the romano and toss more.