This is a quick dinner, if you plan ahead! A quick marinade and the longest part if roasting the veggies!
Roasting anything is such a great cooking method. You toss whatever vegetable in olive oil, salt & pepper – then put it in an oven set to 425˚ – wait 20-30 minutes, and you have a yummy, yummy side dish. I roast all root vegetables, onions, garlic, green beans, carrots, zucchini, squash, mushrooms, etc. And! The leftovers make a great soup. Add a box of vegetable stock, and blend with the immersion blender.
1 pound Lean Pork Loin, cut into Chops
3/4 cup Homemade Dale’s Marinade
Marinate your chops for 10-15 minutes, while you prep the veggies and get them in the oven. Preheat a cast iron skillet over medium high heat. Add a teaspoon of coconut oil and cook your pork chops 4-5 minutes per side, depending on how large your chops are. (Let’s cook our chops thoroughly…no pink inside!) Let rest 5 minutes before serving. If you are unsure if your chops are done, put them in the oven with your veggies – they’ll cook a little more without drying out. And! Everything will be warm when ready to serve.
1 pound snapped Green Beans, or Hericots Verts
1 box Mushrooms, cleaned with a damp towel and cut into fourths
1 large onion, sliced into 1/4 inch slices
salt & pepper
Preheat oven to 425˚. Toss vegetables in EVOO, salt and pepper on a half sheet pan. Roast for 20-30 minutes, or until golden brown to your liking. I like mine a little on the crispy side!
Gather your family around the dinner table and enjoy this Paleo-friendly meal!