NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless pork loin chops

1 tsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup carrots

0.5 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the pork chops dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.

• 4

  Place the pork chops in the skillet and sear for 2-3 minutes until a golden-brown crust forms, then flip.

• 5

  Add the minced garlic, chopped rosemary, and chopped thyme to the pan, allowing the herbs to sizzle in the oil for 30 seconds.

• 6

  Transfer the skillet directly into the preheated oven and roast for 5-8 minutes, or until the internal temperature reaches 145°F.

• 7

  While the pork roasts, steam the broccoli florets and sliced carrots in a steamer basket over boiling water for 5-6 minutes until tender-crisp.

• 8

  Remove the pork from the oven and let it rest on a cutting board for 5 minutes to lock in the juices.

• 9

  Serve the pork chops alongside the steamed vegetables, drizzling any remaining pan juices and a squeeze of lemon juice over the top.