THE CORVALLIS CARROT
What you'll be getting:
Pork Chops and Roasted Veggies and Cauliflower Rice
1 6 oz boneless pork chop
150 g cauliflower rice
70 g roasted beets
50 g carrots
30 g greens
20 g diced onions
30 g finishing sauce (avocado oil, chardonnay, lemon juice, nutritional yeast, white balsamic vinegar, herbs de Provence, salt and pepper)
Equipment needed: 1 pan (large enough for all pork chops), 1 lined sheet pan
Preheat oven to 420.
On your sheet pan, lay out the cauliflower rice and veggies. Make sure not to have the veggies pile too much on top of each other. They will cook more evenly if they all lie flat on the sheet pan. Leave a little space on the sheet pan for the pork to be placed. Place in the oven when it reaches 420 and set timer for 20 minutes.
When the veggies have been in the oven for 5 minutes, being searing your pork. Using a little oil (just enough to keep the meat from sticking to the pan) heat your pan on high heat. When the pan is hot, add the pork.
Sear on each side for 1.5 minutes.
After searing the pork, place it on the sheet pan for the remaining time on the timer (12 minutes)
In the pan that had the pork, start cooking the onions. Lower the heat to medium (I cooked on #4).
Stir occasionally until the onions begin to turn brown, about 4 minutes.
After the onions have caramelized, add your greens. Remove from heat, and let the greens cook from the heat of the pan and onions.
When the timer has 5 minutes left, pour the finishing sauce over the pork and veggies.
When the timer goes off, remove the sheet pan from the oven. Add the greens and onions to the other veggies and toss with the sauce.
Fluff up the "rice" by running a spatula underneath it.
Remove the pork from the sheet pan and place on a cutting board. Let it rest until you have plated the veggies and rice.
There will be sauce left over in sheet pan. Plate up the rice and veggies, slice the pork and then pour remaining sauce over top of everything. From start to finish this meal took 20 minutes. Enjoy.