The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Chops with Roasted Veggies
Per Serving:
5 oz pork loin chop
225 g veggies (cauliflower, sweet potatoes, romanesco, beets)
1 t oil
1/4 c creamy mustard sauce (chickpeas, mustard, oil, salt, pepper and nutritional yeast)
Equipment needed: Pan for searing / 1-2 sheet pans
Start preheating your oven to 425, you can also start warming up a pan to sear the chops on medium heat. Place the veggies on a sheet pan, 2 sheet pans for 3-4 servings, when the oven reaches 425 place the sheet pan(s) in the oven. Set a timer for 20 minutes.
After you have put the veggies in the oven you can sear the chops. Your pan should be hot at this point. Add the oil to your pan and sear on on high heat and on both sides for 2 minutes. Be careful as the pan may splatter.
After you have seared the chops on both sides for 2 minutes, place in the oven on the sheet pan with the veggies. There should be 15 minutes remaining on the timer. For 1-2 servings, the pork and veggies may cook a little quicker and you may be able to remove your sheet pan when 5 minutes remain on the timer. You want to make sure your pork is at least 145 degrees.
When the timer goes off the veggies and pork will be ready to pull from the oven. Let the pork sit on the sheet pan for 2-3 minutes before slicing. After you transfer the pork to a cutting board, you can mix the veggies with any juice that might be on the sheet pan. Slice up the chops and place on a plate beside the veggies. Finish by drizzling the sauce over top. From start to finish this dinner takes less than 25 minutes. Enjoy!
