Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
40 min. |
50 min. |
2 |
0 |
Pork Chop with Broccoli, Beets, and Sweet Potato Medley
Take advantage of leftover veggies (fresh or frozen) and pair them with this succulent pork chop dish.
Ingredients:
2-4 lean pork chops |
2 large sweet potatoes (diced) |
1 bag of frozen broccoli florets |
4 small beets |
2 cups of spinach leaves |
1-2tbsp. of olive oil |
1 lemon juiced |
Minced/grated garlic cloves (1-2 small cloves) |
Salt and black pepper to taste |
Instructions:
1 | Heat a large skillet with olive oil on medium heat. Sauté the garlic quickly with salt and pepper (do not let the garlic burn.) |
2 | Add the pork chops and sear until it shows golden brown edges (10-12 mins.) remove from heat and set aside to rest on a plate. Add the rest of the ingredients, except for the spinach and sauté (15 mins.) Scrape to get all brown bits from the pork chop up. |
3 | Add the pork chops to the pan to heat back up (ten mins.) Cover with a lid during this time. |
4 | Turn off heat and serve each pork chop and medley onto a bed of spinach leaves. |