YOUR SOLIN GENERATED RECIPE
Pan-Seared Garlic Herb Pork Chop with Roasted Broccoli, Carrots, and Brown Rice
Savor a perfectly pan-seared pork chop infused with garlic and fresh herbs, served alongside a colorful medley of roasted broccoli and carrots, paired with a fluffy bed of brown rice. This dish balances savory and healthy flavors, making it both satisfying and nourishing for a wholesome dinner.
INGREDIENTS
6 oz Pork Chop
1 cup Broccoli
1/2 cup Carrots
1/2 cup Cooked Brown Rice
1 tsp Olive Oil
1 garlic clove
1 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the vegetables.
Pat the pork chop dry and season both sides with salt, pepper, and a sprinkle of the mixed fresh herbs.
Heat a nonstick skillet over medium-high heat and add the olive oil. Once hot, add the pork chop.
Sear the pork chop for about 3-4 minutes on each side until a golden-brown crust forms. Reduce the heat if necessary to ensure it cooks through evenly.
While the pork cooks, toss the broccoli and sliced carrots in a small bowl with a little olive oil, minced garlic, salt, pepper, and additional herbs if desired.
Spread the vegetables on a baking tray and roast in the preheated oven for about 12-15 minutes, until tender and slightly caramelized.
If not using pre-cooked brown rice, prepare it according to package instructions.
Once the pork chop has reached an internal temperature of 145°F, remove it from the skillet and allow it to rest for a few minutes.
Plate the pork chop with the roasted vegetables and a serving of brown rice. Serve warm and enjoy!