The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Chops over Summer Salad
Per Serving:
5 oz pork chop (topped with salt and pepper)
180 g veggies (peppers, tomatoes, cucumbers, carrots, red onions)
70 g red and green leaf lettuce
1 tsp oil
1/4 c apricot dressing (apricot nectar juice, peach sauce, apple cider vinegar, oil, cane sugar, salt, pepper, stone ground mustard)
Equipment needed: Pan large enough for the pork chops
Start heating up your pan on medium to high heat. While you are waiting for it to heat up, add half of the salad dressing to the veggies. Don't add the lettuce just yet, you will add that at the very end. Tossing the veggies in the salad dressing helps draw out the juices and creates more depth. It also softens the flavor of the raw onions so they aren't as sharp. After the veggies have been tossed in half of the dressing, set aside.
Once your pan is hot, add the oil, when the oil is hot, add the chops. Be careful as the pork chops may splatter some hot oil if they are dropped into the pan. Because they are pretty thick cut, you will need to sear the chops for 4 minutes on each side.
After 4 minutes, flip the chops and sear for another 4 minutes. If you want to check the internal temperature, pork should be cooked to 145 degrees.
After you have finished searing on both sides let the chops rest for 8-10 minutes. Resting helps redistribute the natural juices within the chop to keep the meat from drying out.
Once your meat has rested, slice into thin slices. If you slice into the chop and it looks a little under done you can throw it back in the pan for a couple of minutes, or toss in the microwave for 30 sec.
Toss the lettuce with the other veggies and plate, top with the pork chops and drizzle the remaining dressing over top. From start to finish this dinner takes roughly 15 minutes. Enjoy!
