Roasted Winter Veg with Pork Chops

Take my advice: get to the farmer's market now and grab every vegetable you can. Grab them, chop them up, toss them with salt and olive oil and roast for an hour. Then, enjoy the sweet, caramelized flavors of the season...before we're covered in snow.

• Any amount of your favorite winter veggies (here: fennel, butternut squash, and red onion) chopped into large chunks
• Olive oil
• Sea salt and pepper
• Oregano
• Pork chops

Preheat the oven to 450*. Spread your chopped vegetables onto a large baking sheet. Drizzle with olive oil, salt and pepper and a good dusting of oregano. Roast for an hour, removing and turning the vegetables over every 20 minutes, until cooked through and the edges are caramelized.

10 minutes before the vegetables are done, heat a cast iron pan on medium high with some olive oil. Salt and pepper both sides of your pork chops. Pan fry until cooked through, about 3 minutes each side.