This easy dinner was very quick to make, provided a little vacation from our usual pork chop preparation, and used four of the items in this week’s share. This is a pork chop that is usually pounded, breaded, and pan-fried. I went for a slightly healthier ‘shake and bake’ method, pounding and breading in the same way, but then baking on a rack. These rosemary-mashed potatoes are one of my favorite things right now. The rosemary is infused with the butter so you get a ton of flavor and aroma without the little bits of chopped up rosemary. I always use a ricer or food mill with mashed potatoes, it is fast and they end up so creamy… of course, I use cream too. This roasted vegetable recipe could work for any root vegetables – turnips and carrots is what was in the box this week. I added a quick sauté spinach for a little balance in color and freshness. This is a satisfying and attractive meal that can be made in less than 45 minutes.