THE CORVALLIS CARROT
What you'll be getting:
Pork Chops with Sweet Potatoes, Chard and Romanesco
1 pork loin chop (6.5 oz)
145 g veggies (sweet potatoes, romanesco, rainbow chard tossed in lemon juice, avocado oil, salt, pepper, and nutritional yeast)
3 T finishing sauce (whole grain mustard, lemon juice, golden balsamic vinegar, avocado oil, salt, pepper, nutritional yeast, fines herbes)
Equipment needed: 1 large pan, lined sheet pan
Preheat your oven to 400 degrees.
Place the veggies on the sheet pan.
When the oven reaches 400, place the sheet pan in the oven. Set a timer for 15 minutes.
When the timer has 5 minutes remaining, start heating up your oil in the pan.
I normally let it heat up for about a minute. When the pan is hot, add the chops to the pan. Make sure not to overcrowd them.
Sear on both sides for 2 minutes a piece.
When your timer goes off, place the chops on the sheet pan with the veggies. Set the timer for 7 minutes.
To the pan that had the chops, add the chard. Remove from the heat. The residual heat that is left in the pan will begin wilting the chard.
When the timer for the chops and veggies goes off, pull the sheet pan from the oven.
Remove the chops from the sheet pan and place on a cutting board to rest for at least 2 minutes.
Toss the chard and other veggies in the juice remaining on the sheet pan.
After the chops have rested you can cut them, or leave them whole, place beside the veggies on your plate and top with as much or as little finishing sauce as you like. From start to finish this dinner takes just over 25 minutes. Enjoy!