The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Chops with Sweet Potatoes and
Seasonal Veggies
Per Serving
6 oz pork loin chops
100 g beans and broccoli
100 g mashed sweet potatoes (already cooked)
1 t oil
1 T seasoning sauce (lemon juice, avocado oil, nutritional yeast, fines herbes, salt and pepper)
Equipment needed: 1 large sautee pan
Preheat your oven to 425.
When your oven has reached 425, begin heating your oil in a pan large enough for all of the chops, for larger servings, you can cook 2 at a time instead of all 4 if your pan is not large enough.
After you have seared, place the pan in the oven for 7 minutes. If you do not have an oven-safe pan, transfer to a sheet pan.
When hot, add the chops to the pan. Sear for 2 minutes on each side.
While the meat is resting, add the veggies to the hot pan. Be careful not to grab a hot handle without an oven mitt.
Cover and remove from the heat.
When the timer finishes, remove the pan from the oven and transfer the pork to a cutting board to rest.
Turn the burner on high heat and add the seasoning sauce. Sautee for 1 minute, then add 1 T of water to the pan.
After the meat has rested for at least 2 minutes, slice and place on the plate. The sweet potatoes are cooked so you just need to reheat them in the microwave or on the stove top. When the veggies are done (you want them soft, but not mushy) transfer them to the plate and make a little gravy by adding any juice from the cutting board to the pan.
From start to finish this dinner takes 15 minutes. Enjoy.
