Ginger-Marinated Pork Chop & Veggies
This Home Chef inspired meal was super easy to whip up and incredibly tasty, as well. I usually try to limit my pork intake because of it’s higher saturated fat content but tonight I chose a leaner pork chop to grill and substituted many of the ingredients with organic and gluten free products.
8 oz Brussels Sprouts
1 Red Bell Pepper
2 Celery Stalks
3 Green Onions
1 oz. Roasted Almonds
2 tsp. Chopped Ginger
2 Tbsp. Gluten-Free Soy Sauce
2 packets of Truvia sugar
2 Lean Cut Pork Chop
Prepare the Ingredients:
Preheat the oven to 425 degrees and thoroughly rinse produce and pat dry. Halve the Brussels sprouts. Stem, seed, and slice bell pepper into thin strips (julienne). Cut celery into ¼ pieces on an angle. Trim and thinly slice green onions, keeping white and green portions separate. Coarsely chop almonds. In a mixing bowl prepare pork marinade by combining ginger, gluten free soy sauce, truvia, and half of the green portion of green onions. Rinse pork chops, pat dry, and add to marinade.
Roast the Brussels Sprouts:
Drizzle with 2tsp. olive oil and season with a pinch of salt and pepper. Roast for 15-20 minutes. I like mine burnt for some strange reason so I leave them in for 22 minutes.
Sear the Pork:
Heat 2 tsp. olive oil in pan over medium heat. Remove pork chops from marinade. Sear about 3 minutes per side, or until well-browned. Pork will finish cooking in later step. Set seared pork on plate and return pan to heat.
Stir Fry the Veggies:
Add 1 tsp. olive oil to pan pork was seared. Add celery, bell pepper, and white portion of green onion. Cook 4 minutes, stirring often, until slightly tender by not caramelized. Add pork chops back to pan, along with any accumulated juices and remaining marinade. Cook 3-4 more minutes. Remove veggies and pork to a plate.
Plate the Dish:
Place a serving of Brussels sprouts next to pork chops and stir-fried veggies on a plate. Garnish with almonds and remaining green onion.