THE CORVALLIS CARROT
What you'll be getting:
Pork Chops with Rhubarb Chutney
6 oz pork chop
125 g mashed potatoes* (seasoned with chicken stock, salt and pepper)
50 g veggies (beans and kale, tossed with 1 t oil, salt and pepper)
1/4 c rhubarb chutney (rhubarb, onions, grape juice, cranberries, salt, pepper, chili pepper, cardamom, ginger, cinnamon)
1 T oil
Equipment needed: 2 pans w/ lids
*rice has been substituted for potato allergies
Begin heating up 2 pans (medium-high heat, I cooked on #8). One will be for the chops, the other will be for the veggies. To the pan that will have the chops, add the oil.
Once you have both items cooking, set a timer for 3 minutes.
After 3 minutes, flip the chops and set another timer for 3 minutes.
Cover the veggies with a lid and remove from the heat. There are 2 ways that you can reheat the potatoes, you can microwave them, or place in the pan beside the veggies and then cover with lid. (Sorry about the horrible picture.)
After the second 3 minutes, place a lid on the pan with the chops and remove from the heat. Let them sit for 3 more minutes.
After the final 3 minute timer, pull the chops from the pan and place on the cutting board.
In the pan that had the chops, place the chutney to warm it up. Stir it around the pan to pick up any bits of pork chop left in the pan.
Slice the chops, and plate the potatoes and veggies.
Top off the chops with as much, or as little, chutney as you'd like. From start to finish this dinner takes less than 15 minutes.