The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Chops with Veggies and Rice
Per Serving
5 oz pork loin chop
100 g veggies (red chard, green beans, orange cauliflower, romanesco tossed with a little seasoning sauce)
1/4 c brown rice
2 T seasoning sauce (caramelized onions, whole grain mustard, apple cider vinegar, salt, pepper, nutritional yeast, light agave syrup)
Equipment needed: 1 lined sheet pan, 1 pan (with lid)
Preheat your oven to 400
As you are waiting for the oven to warm up, you can start searing the meat. First heat up your pan on high heat, when hot, add the meat to the pan. If you have a pan that tends to stick you may want to use a little oil, not much though as you will be adding your rice to this pan and you don't want it too greasy. Sear for 2 minutes on each side.
After you finish searing the pork, place it on a sheet pan with the veggies.
In the pan that had the chops, add the rice. Add 1/2 c. of water, per serving, to the rice. Cover with a lid and simmer on low heat. I cooked between #2 and 3 for 15 minutes.
When the timer goes off, the pork and the rice will be done. Pull your sheet pan from the oven and remove the rice from the burner.
Toss the veggies around in the leftover juice that is on the sheet pan.
Top the chops with the seasoning sauce.
Place the sheet pan in the oven. Set a timer for 15 minutes.
Place the pork chops on a cutting board and let them rest while you plate up the rice and veggies.
Plate up the rice, then top with veggies.
Slice up the pork and place beside the veggies. From start to finish this dinner takes 30 minutes.
