Grilled Pork Chops with Roasted Carrots and Beets
Active Time: 30 minutes / Cook Time: 40 minutes / Total Time: 1 hour 10 minutes
Serves 2, with leftover carrots and beets for lunch
- 2 bone-in pork chops, 3/4” thick
- 1 teaspoon chopped fresh thyme
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper, plus more to taste
- 1 lb. beets, any color, well-scrubbed**, tops and roots cut off, and cut into ½” wedges
- 1 lb. carrots, well-scrubbed and tops cut off, cut into 2” lengths
- 1 small red onion, peeled and cut into ½” wedges
- ¾ teaspoon fine sea salt
- ¼ cup chopped Italian parsley
- 2 tablespoons coconut oil or ghee, melted
- For lunch tomorrow:
- 1 tablespoon balsamic vinegar
- 2-3 tablespoons chopped pistachios, or nut/seed of your choice
- ¼ cup crumbled cheese from Day Two (cotija, queso fresco, goat, or feta)
- 6 butterhead lettuce leaves/cups (Butterhead, Bibb, and Boston lettuce are essentially the same thing; all will work here.)
- Preheat oven to 425°F. Preheat grill to high. Pat pork chops dry and sprinkle with thyme. Set aside.
- Line a baking sheet with parchment paper and add beets, carrots, red onion, ¾ teaspoon of salt, and melted coconut oil. Toss to coat. Arrange vegetables in a single layer with a little space around each piece.
- Roast vegetables for 15 minutes. Stir, and roast for another 10-15 minutes, or until the vegetables can be pierced with a fork. Toss with parsley as soon as you remove them from the oven.
- Sprinkle pork chops with salt and pepper. Grill 4-5 minutes per side, or until desired doneness. Allow pork chops to rest 5 minutes and serve one per person with ¼ of the salad.
- Chop remaining salad into smaller pieces. Toss with balsamic vinegar, pistachios, and cheese. Divide into two portions and pack in airtight containers. Pack three lettuce cups per person in separate containers, so the vinegar in the salad does not wilt the lettuce. To serve, spoon equal amounts of salad into lettuce cups and eat as you would a taco.
*Alternatively, pork chops can be broiled. Set oven rack 4-5 inches from the flame and broil 4-5
minutes per side, or to desired doneness.
**You can peel the beets if you prefer, but if you scrub them well, it isn’t necessary.