Pan-Seared Pork Chops with Herbed Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Chops with Herbed Gravy

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Herbed Gravy

Pan-seared lean pork chops served over a bed of fluffy rice and smothered in a savory herbed gravy that feels incredibly velvety on the palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

543kcal
Protein
50.7g
Fat
19.8g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork loin chop

0.5 cup Cooked brown rice

1 tsp Avocado oil

0.25 cup Chicken bone broth

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh green beans

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the pork chops dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, onion powder, and dried thyme.

  • 2

    Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the pork chops in the hot skillet and sear for 4 to 5 minutes per side, or until they reach an internal temperature of 145°F and have a golden-brown crust.

  • 4

    While the pork is searing, steam the fresh green beans in a small pot with a splash of water for 5 minutes until they are tender-crisp and bright green.

  • 5

    Remove the pork chops from the skillet and set them aside on a plate to rest for 3 minutes.

  • 6

    In a small bowl, whisk the arrowroot powder into the cold chicken bone broth until completely dissolved.

  • 7

    Reduce the skillet heat to medium and pour in the broth mixture, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

  • 8

    Whisk the sauce constantly for 1 to 2 minutes until it thickens into a glossy gravy.

  • 9

    Plate the cooked brown rice and green beans, place the pork chop on top, and finish by drizzling the herbed gravy over the entire dish.

Pan-Seared Pork Chops with Herbed Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Chops with Herbed Gravy

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Herbed Gravy

Pan-seared lean pork chops served over a bed of fluffy rice and smothered in a savory herbed gravy that feels incredibly velvety on the palate.

NUTRITION

543kcal
Protein
50.7g
Fat
19.8g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork loin chop

0.5 cup Cooked brown rice

1 tsp Avocado oil

0.25 cup Chicken bone broth

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh green beans

PREPARATION

  • 1

    Pat the pork chops dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, onion powder, and dried thyme.

  • 2

    Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the pork chops in the hot skillet and sear for 4 to 5 minutes per side, or until they reach an internal temperature of 145°F and have a golden-brown crust.

  • 4

    While the pork is searing, steam the fresh green beans in a small pot with a splash of water for 5 minutes until they are tender-crisp and bright green.

  • 5

    Remove the pork chops from the skillet and set them aside on a plate to rest for 3 minutes.

  • 6

    In a small bowl, whisk the arrowroot powder into the cold chicken bone broth until completely dissolved.

  • 7

    Reduce the skillet heat to medium and pour in the broth mixture, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

  • 8

    Whisk the sauce constantly for 1 to 2 minutes until it thickens into a glossy gravy.

  • 9

    Plate the cooked brown rice and green beans, place the pork chop on top, and finish by drizzling the herbed gravy over the entire dish.