Jalapeno Pork Chop & Veggie Bowl

serves 2

What You Need
For The Pork Chops
2 bone in pork chops
4 TBS olive oil, divided
1 shallot, diced
1/4 cup fresh lime juice
2 TBS maple syrup
1 TBS coconut aminos
2 TBS sesame oil
1 TSP grainy mustard
Sea salt and pepper, to taste
1 jalapeno, sliced

For The Veggies
1 bag of okra, sliced diagonally 
1 red pepper, thinly sliced 
1 container of cherry tomatoes
Olive oil
Sea salt and pepper, to taste
Crushed red pepper flakes, to taste

For The Cilantro Cauliflower Rice
1/2 head cauliflower, riced
1/4 cup cilantro
1 lime, juiced
1/2 TBS olive oil
1 garlic clove, minced
1 scallion, chopped
Salt and pepper, to taste

Cilantro, chopped
Jalapeno, sliced
Lime, quartered 

For The Pork Chops
1. In a medium bowl, whisk together 2 TBS olive oil, shallot, lime juice, maple syrup, coconut aminos, sesame oil, mustard, salt and pepper. Let sit for 15 minutes.
2. After 15 minutes, add in the jalapeño and whisk one more time. Set aside until needed.
3. Heat olive oil in a skillet over medium to high heat. Once warm, add in the pork chops and cook for 2 minutes on each side, making sure to get a good crispy sear on the chop. 
4. After both sides have been seared, turn the heat down to medium and cook on each side for an additional 3 minutes or until the internal temperature reaches 145°. Keep warm until needed.

For The Veggies
1. Preheat the oven to 400°.
2. Line a rimmed baking sheet with parchment paper and spread okra and pepper on top.
3. Drizzle with olive oil, salt, pepper and crushed red pepper flakes. Give everything a good stir.
4. Cook in the oven for 10 minutes. Remove and add the cherry tomatoes on top. Cook in the oven for an additional 10 minutes. Keep warm until needed.

For The Cilantro Cauliflower Rice
1. Heat olive oil in pork chop pan over medium heat. Once warm, add in the garlic and scallions. Sauté for 3-4 minutes. 
2. Next turn the heat down just a little and add in the cauliflower rice. Cover and cook for 5-6 minutes.
3. Remove from heat and stir in the lime juice, cilantro and season with salt and pepper. Keep warm until needed. 

1. Place cauliflower rice onto serving dish. Next add in the pork chop and then veggies. 
2. Top pork chop with vinaigrette. 
3. Top everything with fresh cilantro, jalapeño slices and a fresh lime. Enjoy!

| adapted from I Food Blogger and Skinny Taste |

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