Rosemary Lemon Pork - Meal Prep Dish
Do you want a gourmet meal prepared in advance so you can simply pop it in the oven and have an amazing dinner. This rosemary lemon marinated pork chop is paired with rosemary goat cheese infused carrot mash and simple roasted broccoli. Easy to prepare, delicious, tasty and full of nutrition.
To lock in the bright color of broccoli without cooking it, simply blanch it. What is blanching? It's putting a vegetable into boiling water for between 5-60 seconds and then placing it in an ice bath immediately to stop the cooking process. This is a great way to prepare veggies for meal prep or stir fry.
This dish is also freezer friendly if you are looking to make it in bulk and pull it out another week.
Makes 4 servings. This can be prepared and ready in less than an hour including marinade time!
1 pound pork chops
3 sprigs Fresh Rosemary
2 tablespoons Olive Oil
2 tablespoons Apple Cider Vinegar
1 teaspoon Salt
1 pound Carrots
1 pound Broccoli
4 ounces Goat Cheese
2 tablespoons Salted Butter
Cut pork loin into 4 oz pieces.
Combine lemon juice and zest, oil, vinegar, and half of salt and whisk to combine. Finely dice one sprig of rosemary and add to marinade. Pour ovr pork chops and marinade at least 30 minutes.
Bring a sauce pot of water to boil. Peel and rough chop carrots and cook until tender, about 10 minutes. Drain and reserve about 2 floz water.
In a food processor, place carrots, goat cheese, and remaining diced rosemary. Puree until smooth scraping down periodically. Add reserved water if needed to process it smooth. Chill this for meal prep.
Cut broccoli into florets.
Bring cast iron pan to high heat and sear pork chops on each side for about 1 minute just to sear it on the outside. Chill for meal prep.
Place pork chop, carrot mash and broccoli in oven safe meal prep container. Top each serving of broccoli with butter and a sprinkle of salt.
Place in fridge until ready to consume. Bake uncovered at 375F for about 15-20 minutes to cook and ensure pork reaches 145F.
Calories: 424kcal, Carbs: 17g, Protein: 32g, Total Fat: 26g, Saturated Fat: 12g, Sodium: 896mg, Fiber: 6.1g, Added Sugar: 0g, Fruits: 0.25 servings, Vegetables: 1.58 servings