NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless pork chop

0.5 medium Sweet potato

1 cup Broccoli florets

2 tsp Honey

1 tbsp Coconut aminos

1 tsp Dijon mustard

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with 1 tsp of olive oil and half of the sea salt and black pepper on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 5

  While potatoes roast, whisk together the honey, coconut aminos, and Dijon mustard in a small bowl to create the glaze.

• 6

  Season the pork chop on both sides with the garlic powder and the remaining sea salt and black pepper.

• 7

  Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat.

• 8

  Place the pork chop in the skillet and sear for 4-5 minutes per side, or until it reaches an internal temperature of 145°F.

• 9

  In the final 2 minutes of cooking, pour the honey-mustard glaze into the pan and spoon it repeatedly over the pork until the sauce thickens and coats the meat.

• 10

  Steam the broccoli florets for 4-5 minutes until they are vibrant green and tender-crisp.

• 11

  Serve the glazed pork chop immediately alongside the roasted sweet potatoes and steamed broccoli.