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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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Serves 2-4


2 Large Pock Chops, Boneless or Bone-in

1 Lg Red Onions, Roughly Chopped

1 Head Cauliflower, in Medium Pieces

6 Lg Carrots, Sliced into Bite Size Pieces

8 Oz Sliced Mushrooms of Your Choice

2 Tbsp Olive Oil

1 Tbsp Ground Ravensview Rosemary Garlic

Drizzle of Balsamic Vinegar, if Desired


Preparation:


Preheat oven to 375ยบ.


On a parchment lined sheet pan, add the veggies, sprinkle with half of the olive oil and add 1/2 tbsp of the Ravensview Rosemary Garlic.  Toss and spread out.



On same or separate sheet pan, rub the pork chops with olive oil and the remainder of Ravensview Rosemary Garlic on both sides.



Place in oven and bake for approximately 30 minutes.  Turn chops and veggies half way through cooking.




Remove and drizzle a little bit of balsamic vinegar on top of veggies and gently mix.



Plate and serve!  So easy and so flavorful!



Enjoy!

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