Seared Thick-Cut Pork Chops
Roasted Cauliflower & Carrots with Sweet Pepper Miscela & Cotija
Cooking time
15 minutes
Servings
2/4
Calories
480 /serving
Fifteen minutes is all you need to get this high-protein and veg meal from stove (and oven) to table. Start by roasting cauliflower florets and Nantes carrots until fork tender while seasoned pork chops pan sear to perfection. A gorgeously flavoured miscela featuring multicoloured bell peppers and raisins complements the vegetables, as does a sprinkling of grated Cotija cheese. Serve the pork with a fresh cilantro garnish and a squeeze of lemon for best results!
We will send you:
- 340g Pork chops (High-protein serving)
- 200g Cauliflower florets
- 1 Bunch of cilantro
- 1 Lemon
- 300g Pre-sliced multicoloured Nantes carrots
- 50g Cotija cheese
- 30g Sweet pepper miscela
- 10g Seared thick-cut pork chop spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper)
You will need:
Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
8 g
Sodium
1090 mg
Total Carbs
26 g
Sugars
11 g
Protein
46 g
Fibres
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower and carrots (halve crosswise before adding) with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 14 to 16 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to a serving dish and set aside in a warm spot.
Cook the pork chops
While the vegetables roast, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P. Add the pork chops to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
Mise en place
While the pork cooks, cut the lemon into wedges. Roughly chop the cilantro leaves and stems.
Finish & serve
To the pan of roasted vegetables, add ½ the cilantro and the juice of 2 lemon wedges; stir to combine. Divide the roasted vegetables and pork chops between your plates. Top the vegetables with the miscela and cotija. Garnish the pork chops with the remaining cilantro and serve the remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
