The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Chops with Honey Garlic Glaze and Roasted Veggies
Per Serving:
5 oz pork chop (with salt and pepper)
225 g veggies (cauliflower, romanesco, butternut squash, delicata squash, carrots, tossed with oil, salt, pepper and nutritional yeast)
1/3 c honey garlic sauce
1 t oil
Equipment needed: 1 pan for searing the pork, 1-2 sheet pans for the veggies
Preheat your oven to 425 and start warming your frying pan up on a medium heat. When hot, place the veggies on a sheet pan (for 3-4 servings you will want to use 2 sheet pans) in the oven. Set a timer for 25 minutes.
After the chops have been seared, place on the sheet pan with the veggies and drizzle a little of the sauce over top. This is not a thick glaze, but is flavorful. You can also turn over some of the veggies as they will have gained some color by now.
After you put the veggies in the oven your pan for searing will be hot. Turn the heat up to high and add your oil and pork chops. Sear for approximately 1 minute on each side.
Cook the pork chops for 15 minutes. They cook quickly and you don't want to overcook them as they will be tough. You only need to cook to an internal temperature of 145. After 15-17 minutes, pull the chops out of the oven and let them rest until the timer goes off. Slice up the pork and place next to the veggies on the plate. You can drizzle any remaining sauce over the pork and veggies. From start to finish this dinner takes roughly 30 minutes. Enjoy!
