This one has layer upon layer of flavor built in. It's homey and comforting, and definitely a recipe you'll make again!
INGREDIENTS
1 whole carrot
6 oz green beans
0.5 oz roasted almonds
1 whole shallot
0.5 oz capers
2-5 oz boneless pork chops
0.75 tsp fennel-orange spice blend
1 oz roasted red peppers
0.75 white balsamic vineegar
3.5 oz diced tomatoes
DIRECTIONS
1. Cut top off carrot and peel. Slice across at an angle into pieces, about 0.25 inch thick.
2. Trim stem ends off green beans and halve widthwise.
3. Roughly chop roasted almonds.
4. Cut ends off shallot and discard peel. Half lengthwise. Lay flat and cut lengthwise into strips, about 0.25 inch thick.
5. Pat pork chops dry with paper towels. Season with fennel-orange spice blend, salt, and pepper.
6. Heat 1.5 tbsp of cooking oil in a large saute pan over medium-high heat. Add pork to hot pan, searing 3-4 minutes on each side or until fully cooked.
7. Transfer pork to a cutting board.
8. Heat 1.5 tbsp cooking oil in a medium saute pan over medium heat. Add carrot to hot pan. Season with 0.25 tsp salt and a pinch of pepper. Cook 2-3 minutes until lightly browned.
9. Add green beans, cooking for 2 minutes.
10. Add 1/3 cup of water. Cook 3-4 minutes until liquid has cooked off, stirring occasionally.
11. Add roasted red peppers, almonds, and 1 tbsp butter. Season with salt and pepper to taste. Cook 2-3 minutes or until vegetables are tender. Remove from heat.
12. Return pan used for pork to stovetop over medium heat. Add shallot and capers to hot pan. Cook 3-4 minutes until shallot is translucent.
13. Add white balsamic vinegar, stirring to combine.
14. Add diced tomatoes, 0.25 cup of water, and 2 tbsp butter. Season with 0.25 tsp salt and pinch of pepper. Stir until butter has melted, then simmer 2-3 minutes until tomatoes begin to soften.
15. Cut pork chops into 5-7 slices each.
16. Divide green beans and carrot between plates. Shingle pork chops on the side, spooning the tomato caper sauce over the top.
This recipe serves 2.
MACRO INFO
640 Calories, 50g Fat, 14g Net Carbs, 33g Protein
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