NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless pork chop

0.33 cup cooked jasmine rice

2 cups broccoli florets

1.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Place the broccoli florets on the baking sheet, drizzle with 0.5 tsp of olive oil and a pinch of sea salt, then roast for 15 minutes until tender and slightly charred.

• 3

  While the broccoli roasts, pat the pork chop dry with a paper towel and season both sides evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Heat the remaining 1 tsp of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 5

  Place the pork chop in the hot skillet and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F, then remove from the pan and let it rest for 3 minutes.

• 6

  Remove the roasted broccoli from the oven and pulse it in a food processor a few times until it reaches a rice-like consistency.

• 7

  In a small bowl, fold the broccoli 'rice' into the cooked jasmine rice and stir in the lemon juice for brightness.

• 8

  Plate the pork chop alongside the broccoli rice mixture and serve immediately.