Sunday, February 19, 2012

Chipotle Pork Chops and Orange Roasted Veggies

Chipotle Pork Chops and Orange Roasted Veggies--adapted from here

  • 2-4 medium beets, sliced
  • 6 crowns broccoli florets
  • 4-8 cloves garlic, crushed
  • 1/2 orange
  • 4 Tbsp olive oil, divided
  • 4 pork chops
  • 1 tsp. chipolte powder (or smoked paprika)
  • 1 tsp. rubbed sage
  • salt and pepper to taste
Preheat the oven to 425 degrees. Toss the broccoli and garlic cloves with a bit of olive oil (about a tablespoon) and spread them out on one half of a baking sheet.  Then toss the sliced beets with another tablespoon of oil and lay them flat on the other half of the baking sheet.  This is just to keep them from staining the other veggies pink. Roast for 15 minutes, flip, and cook for another 10-15 minutes.  They should be fork-tender and golden.

Sprinkle the each chop with ~ 1/4 tsp chipotle pepper powder, a pinch of rubbed sage, and some salt and black pepper to taste. Heat one tablespoon of olive oil in a saucepan over medium-high heat. Place the chops in it – spice side down and turn the heat down to medium.  While the chops are cooking, repeat the spice process, sprinkling chipotle powder, sage, salt and pepper on the exposed side.

Let the chops sizzle for about 5 minutes, cover and let them cook for another 5.  Flip the chops, cover for 5 minutes, and remove the lid for the final 5  to let things crisp up.  Be sure to cut into the pork to make sure it is cooked through – no pink.  If you are using thicker chops, you you should add cooking time.When the chops are cooked through and golden brown, the veggies should also be ready.

Place the veggies in a large bowl, altogether, and squeeze fresh orange juice and a touch of salt over the top.  Toss and serve with the chops.

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