The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Chops with Roasted Butternut squash, kale and beans
Pre-heat oven to 415 degrees
Per Serving
1 (6 oz) boneless pork loin chop (pre-oiled and seasoned)
200 g pre-roasted butternut squash
80 g lacinato kale
100 g green beans (pre-oiled and seasoned)
1/8 c mango chutney
1/8 c seasoning juice
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Equipment needed: sauté pan, sheet pan with parchment paper or silpat
Very lightly grease sauté pan*. Heat the pan on the stove top until it is hot and place the pork chops in, turn off the heat and let the chop sear for 3 minutes.
* Make sure your pan is oven safe, if you don't have one, place an oven safe pan in the oven that you can transfer your chop to when it is finished searing.
Add seasoning juice to squash and kale, the easiest way (and cleanest) is to add it directly to the container that is provided, cover and tip upside down a couple of times to distribute the juice. Then add the squash, kale and beans to a sheet pan and put in the oven.
When the 3 minutes are finished, turn the chops over and place the whole pan in the oven to finish cooking. Keep in the oven for 10 minutes.
After 10 minutes, pull the chops. The temperature of the pork must be 145 degrees, if you do not have a thermometer the chop will feel firm, not soft. Top the chop with a little of the sauce (reserve some for the plating of the meal) and cover for another 5 minutes.
When the meat is finished resting, slice thinly on an angle.
While you're waiting for your meat to rest, move the veggies around on the sheet pan to evenly distribute heat and return to the oven for the remaining 5 minutes.
After slicing the meat, transfer it and the veggies to your plates. I like to top off the chops with a little more mango chutney and then drizzle the juice from the sauté pan on to the veggies. From start to finish this will take you less than 25 minutes. Enjoy!
