Jamaican Jerk Pork Chops with Rasta Pasta
Sauté chopped scallions (or onions), red pepper, and garlic in a bit of olive oil. (You decide how much!) Add salt, pepper and basil to taste, along with some chopped fresh tomato. Stir in pre-cooked pasta of your choice. Push to the side of the pan, and add a bit more oil. Sprinkle Jamaican jerk seasoning on both sides of the pork chops (lightly or heavily depending on your tolerance for heat), add to pan and cook until done. Serve over the pasta.
Roasted Carrots and Parsnips
Peel carrots and parsnips and chop into bite-sized pieces. Place in baking dish and drizzle with olive oil. Add salt and pepper and minced garlic to taste; toss. Bake at 425° for about 30 minutes.
Note: I only cooked two pork chops, but I mixed the leftover vegetables and pasta and we really liked that combination when served with some chicken later in the week.