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Pork Chops, Beets & Carrots, Mushrooms & Onions, and Green Salad

This is a quick recipe on how to make the Pork Chops, Beets & Carrots, Mushrooms & Onions, and Green Salad meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 each Pork Chops high quality organic
  • 3 each Beets organic
  • 4 each Carrots organic
  • 1 cup Mushroom Variety (cremini, shitake, oyster)
  • 1 each Medium White Onion
  • 3 cups Mixed Greens (lettuce, arugula, spinach, kale)
  • 3 shakes Salt enough to sprinkle on pork chop, mushrooms, salad
  • 1 shake Pepper to taste on pork chop
  • 3 TBS Olive Oil Use enough to coat pan for pork chops and mushrooms, add to salad
  • 2 splash Balsamic Vinegar enough to add to mushrooms/onions and salad
  • 1 sprinkle Rosemary to add to beets and carrots
  • 1 sprinkle Thyme to add to beets and carrots
  • 1 TBS Garlic add to pork chop before cooking

Equipment

  • 2 Medium Skillet
  • 1 Baking Sheet
  • 1 Large Bowl

Method
 

Pork Chops
  1. Before cooking, season the chops with salt, pepper, and minced garlic
  2. Heat a skillet over medium-high heat and add a small amount of olive oil.
  3. Once hot, place the pork chops in the skillet and cook for about 4-5 minutes on each side until they achieve a golden brown crust
  4. To enhance the dish, consider basting the pork with the cooking juices during the last minute of cooking to infuse further flavor
Beets & Carrots
  1. Preheat your oven to 400°F (200°C)
  2. While the oven heats, wash and peel the beets and carrots. Cut them into uniform pieces to ensure even cooking
  3. Toss the vegetables with olive oil, salt, and herbs like thyme or rosemary
  4. Spread them in a single layer on a baking sheet and roast for approximately 25-30 minutes, or until they are tender and caramelized at the edges
Mushrooms & Onions
  1. In a separate skillet, heat olive oil over medium heat
  2. Add thinly sliced onions, stirring frequently until they become translucent
  3. Add the sliced mushrooms, continuing to sauté until they’re golden brown and any released moisture has evaporated
  4. Finish by adding a splash of balsamic vinegar for an added depth of flavor
Green Salad
  1. To assemble the salad, combine a variety of fresh mixed greens in a large bowl. A blend of arugula, spinach, kale, and lettuce works beautifully
  2. Drizzle with high-quality olive oil and a splash of vinegar, tossing gently to combine
  3. Season with salt and pepper to taste, and consider adding nuts or seeds for extra crunch and nutrition