The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Chops with Veggies and Rice
Heat up the pan that will have the pork in it. When hot add the chops, sear for 2 minutes on each side.
Per Serving:
5 oz pork loin chop (seasoned with salt and pepper)
125 g veggies (broccoli, romanesco, kale, cabbage, zucchini, red onion- tossed with a little oil)
3/4 c cooked brown rice
1/4 c lemon mustard seasoning sauce (lemon juice, fines herbes, stone ground mustard, nutritional yeast, salt, pepper, oil)
Equipment needed: 1 oven safe pan for the chops*, 1 pan for veggies
*If you do not have an oven safe pan, you can sear the pork and transfer to a sheet pan.
Preheat your oven to 400 degrees.
As your chops are cooking, saute the veggies in the other pan. If you have a lid for this pan it will speed up the cooking process. You want the veggies tender, but not mushy.
Once chops have been seared for 2 minutes on each side, place in the oven and set a timer for 6 minutes. (For larger serving sizes, especially if the chops are placed close together, you may have to cook for 10 minutes.)
Once the chops have rested, you can warm up the rice and plate it with the veggies. Slice up the chops and drizzle a little sauce over top. From start to finish this dinner takes roughly 15 minutes. Enjoy!
When the timer for your chops goes off, remove them from the oven. You want the internal temperature to be 145. Set the chops aside to let them rest for at least 3-5 minutes.
