Tag: Cauliflower

Ingredients (1 serving):

• 100 gr Pork chops (High-protein serving)
• 100 gr Cauliflower florets
• 1 Bunch of cilantro
• 1/2 Lemon
• 100 gr Pre-sliced multicoloured Nantes carrots
• 25 gr Cotija cheese
• 15 gr Sweet pepper miscela
• 10gr Seared thick-cut pork chop
• Spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

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!

Total Fat	Saturated Fat	Fibres	Total Carbs
21 gr	8 gr	6 gr	26 gr
Protein	Sugars	Sodium
46 gr	11 gr	1090 mg

source: GoodFoodbox