NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless pork loin chop

1 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup green beans

0.5 cup sweet potato

1 tsp olive oil

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and lightly browned.

• 3

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

• 4

  Heat a cast-iron skillet over medium-high heat and add the ghee, allowing it to melt and begin to shimmer.

• 5

  Place the pork chops in the skillet and sear for 3-4 minutes until a deep golden crust forms.

• 6

  Flip the chops and add the minced garlic, rosemary, and thyme to the pan; use a spoon to continuously baste the pork with the herb-infused ghee for another 3-4 minutes.

• 7

  Remove the pork from the pan once the internal temperature reaches 145°F and let it rest on a cutting board for 5 minutes.

• 8

  While the pork rests, add the trimmed green beans to the same skillet and sauté in the remaining herb ghee for 4-5 minutes until bright green and crisp-tender.

• 9

  Plate the rested pork chops alongside the roasted sweet potatoes and sautéed green beans, drizzling any remaining pan juices over the meat.