Roasted pork “tomahawk” with baked apple relish, rosemary potatoes, honey roasted carrots and Dijon Mushrooms [oc]

Pork: just kosher salt and black pepper, pan seared and roasted with rosemary

Carrots: Jane’s mixed up salt and honey

Potatoes: salted butter, black pepper, rosemary

Mushrooms: sautéed with brown butter, soy sauce, aged balsamic, Dijon mustard and maple syrup

Apple: Granny Smith sliced and roasted along side porch chop with salt, sugar and cinnamon