Last Blue Apron Dinner

For our last Blue Apron dinner, we cooked Seared Pork Chops with Roasted Sweet Potato Salad.  Grace cooked the pork perfectly according to the instruction card and it was juicy and tender.

The fond could have been a little thicker but it had a very nice flavor.  We were instructed to use half of the red onion but I only ended up using less than a quarter.  I roasted the sweet potatoes in the toaster oven using the supplied pan, but the potatoes were a bit too crispy due to the dark baking pan.  Lesson learned to use a lighter pan to prevent burning.

I believe this was the best of the three dinners we had.  Grace agreed and we look forward to our next delivery.