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Friday, February 1, 2019

Whole30 and Paleo Pork Chops and Winter Vegetables

This Whole30 has been rough y'all. Not only did I have a wedding to go to, but I got strep. Talk about putting the pressure on.

I have to admit I did abandon my menu planning after I got strep. Some of the things I had planned were just not going to happen. Too much prep work and cutting for functioning on zero.

Sheet Pan Pork Chops and Winter Vegetables


Serves 4.

4 pork chops
1-2 bags of precut winter root vegetables
2 T avocado or olive oil, divided
Salt and pepper to taste
2 T herbs de provence, divided
1/3 c balsamic vinegar

Preheat Oven to 425. Grab 2 baking sheets and line them with foil. Pat the pork chops down with a paper towel and drizzle on avocado or olive oil on. Salt and Pepper both sides to taste. Sprinkle with 1 T of Herbs de Provence.
Grab some pre-cut winter veggies, fresh or frozen. I get a bag of root veggies from Costco that are washed, chopped, and ready to go, but my local grocery store has the same thing in the produce department. Toss one or two bags/trays into a large bowl. Drizzle your oil of choice over the veggies and season them with salt, pepper, and the Herbs.

Place both trays in the oven with the veggies on top and the pork chops near the bottom.

Set a 12 minute timer.

While waiting, grab a small saucepan and bring the balsamic vinegar to a boil. Reduce to a simmer. Simmer for 5-7 minutes and then reduce the heat to low to keep it from congealing.

At the 12 minute mark flip the pork chops over and stir the veggies.

Set another 12 minute timer.

When done serve with the balsamic glaze spooned over the pork chop and veggies. #leohusband approved and he said it was even better the next day!

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