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Week of 5/26/14

Active: 40 min Total: 40 min
Original
Dependency
Cuisines
American
Save recipe
86

Ingredients

Metric
Servings:
4
Balsamic Pork Chops:
  • Green onions, white parts - 3 stalks , chopped
  • Bragg's / Coconut aminos - 2 tsp
  • Balsamic vinegar - 2 Tbsp
  • Maple syrup - 2 tsp
  • Pork chops, boneless - 1 1/4 lbs ((Substitute halved chicken breasts if you don't eat pork. Just cook to 165 degrees))
  • Cooking oil - 1 1/2 Tbsp
  • Arrowroot powder - 2 tsp
  • Chicken stock - 1 cup
Balsamic Roasted Carrots and Fennel:
  • Carrots - 1 1/2 lb , sliced into sticks
  • Fennel - 1 bulb , sliced
  • Balsamic vinegar - 1 1/2 Tbsp
  • Maple syrup - 1 1/2 tsp
  • Cooking oil - 2 Tbsp
Quinoa (or Paleo Mashed Cauliflower):
  • Cauliflower - 1 lb , chopped
  • Water - 2 Tbsp
  • Garlic cloves - 2 , peeled
  • Grassfed butter - 2 Tbsp

Prep

  1. Marinate pork chops - Chop green onions. Combine white parts of green onions with aminos, balsamic vinegar, and maple syrup in a container that can fit pork chops. Coat pork chops in marinade and tenderize with a fork. Marinate for at least 30 minutes if you can, overnight if possible. (Can be done up to 1 day ahead)
  2. Mashed cauliflower - Double if making Tuesday’s dinner. Chop cauliflower and place into a microwave safe bowl with water and garlic cloves, and cover with a damp paper towel. Microwave for 3 to 3 ½ minutes, until tender. Place cooked cauliflower in a food processor with butter and puree until it reaches a smooth consistency. Add more liquid or butter as needed. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
  3. Carrots / Fennel - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 425F (218C) degrees.
  2. Make vinaigrette by whisking together balsamic vinegar, maple syrup, and cooking oil. Toss carrots and fennel in half the vinaigrette and spread out onto a sheet pan. Cover tightly with foil and roast for 10 minutes. Remove foil and roast for another 10 to 15 minutes, until golden and crispy on the outside. Toss finished veggies with remainder of the vinaigrette fresh out of the oven. Salt and pepper to taste.
  3. While veggies are roasting, heat a skillet over medium-high heat. Add cooking oil and then pork chops to heated oil (save marinade for a quick pan sauce later). Sear on each side for 3 minutes until golden.
  4. Once pork chops have a nice sear, lower heat and cover loosely with foil. Cook for another 3 to 5 minutes until pork has reached 145F (63C) degrees. While pork chops cook, combine arrowroot powder and chicken stock.
  5. Remove cooked pork chops from pan and set aside.
  6. Turn heat back up to medium, and pour saved marinade and chicken stock into pan. Deglaze (meaning scrape up any yummy bits that may have formed on the pan with the liquid) the pan. Cook sauce until it simmers and thickens (that’s what the corn starch does).
  7. Enjoy sauce over pork chops with roasted veggies and whipped cauliflower.

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