The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Chops with Summer Squash Salad
Per Serving
1 pork loin chop (topped with salt and pepper)
1/4 c quinoa (with nutritional yeast, salt and pepper added)
1 T avocado oil
1 T dressing (lemon juice, sage, parsley, thyme, avocado oil, garlic, salt, pepper, nutritional yeast)
50 g squash and carrots
25 g kale (tossed in a little oil, lemon juice, nutritional yeast, salt)
Equipment needed: a pot and a pan (both with lids)
Combine the quinoa, with the amount of water indicated on the lid, in the pot. Cover with a lid a set a timer for 12 minutes. Cook on med-high heat.
In a pan, heat up the oil and add the pork chop. I left the fat on the chop to add more flavor when it is cooking, it can be trimmed off before serving though.
Cook for 3 minutes on each side.
After the chops have cooked for 6 minutes, cover with a lid and remove from the heat. If you want to check to make sure the pork is cooked you can use a meat thermometer to check the temperature. Unlike chicken that should be cooked to 165, pork's internal temperature only needs to be 145-150 degrees. Set a timer for 5 minutes to let the pork rest.
While you are letting the chops rest and the quinoa finish cooking, you can toss together the salad.
Drizzle half of the dressing into the salad, leave the rest to finish off the dish.
Toss everything together and let it sit until the timer for the quinoa goes off. Place quinoa on a plate once the timer goes off.
Top quinoa with veggies.
Trim the fat off of the chop and slice. You can either add the meat on top of everything or to the side.
Drizzle the remaining dressing over the chops. From start to finish this dinner takes roughly 15 minutes. Enjoy.
