What you'll be getting:

Pork Chops with Roasted Potatoes and Veggies

Per Serving

1 pork loin chop (6.5 oz) 

100 g veggies (carrots, romanesco, kale, onions, tossed in lemon juice, avocado oil, salt, pepper, garlic, rosemary and nutritional yeast) 

100 g parboiled potatoes (tossed in oil, salt, and pepper) 

3 T finishing sauce (lemon juice, avocado oil, salt, pepper, nutritional yeast, fines herbes, rosemary, garlic) 

1T oil 

Equipment needed: 1 large pan, lined sheet pan

Preheat your oven to 400 degrees. 

Place the veggies and potatoes on the sheet pan.

When the timer has 5 minutes remaining, start heating up your oil in the pan. 

Sear on both sides for 2 minutes a piece. 

When the timer for the chops and veggies goes off, pull the sheet pan from the oven. 

After the chops have rested you can cut them, or leave them whole, place beside the veggies on your plate and top with as much or as little finishing sauce as you like. From start to finish this dinner takes just over 25 minutes. Enjoy! 

When the oven reaches 400, place the sheet pan in the oven. Set a timer for 15 minutes. 

I normally let it heat up for about a minute. When the pan is hot, add the chops to the pan. Make sure not to overcrowd them. 

When your timer goes off, place the chops on the sheet pan with the veggies. Set the timer for an additional 7 minutes. 

Remove the chops from the sheet pan and place on a cutting board to rest for at least 2 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630