YOU WILL NEED: FOR CARROTS
- 3 to 4 large carrots, cut into strips or 1 small bag of baby carrots.
- 3 tablespoons melted butter
YOU WILL NEED: FOR PORK
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon water
- 4 boneless pork chops
- 2 tablespoons vegetable oil
Swap Options for Carrots: 2 sweet potatoes, peeled and cut into strips or chopped, turnip – 2 cups turnip (fresh) + ½ onion boiled, mashed with carrot spice blend and 3 tablespoons butter.
Swap Options for Pork Chops: Boneless, Skinless Chicken Breasts or Turkey Breasts
- Preheat oven to 425F
- Line a sheet pan with foil
- Remove clear pouch found inside your bag, set aside
- CARROT PREP: In a medium bowl, melt butter. Add contents found in your clear unlabeled bag (removed in step 3) into your butter. Add your carrots and toss to coat. Pour carrots out onto your prepared sheet pan and arrange them so that they are not crowded on the sheet pan. Scrape out any remaining glaze mix from your bowl and spread it onto your carrots.
- Add your tray of carrots to your oven. Flip your carrots over every 10 minutes with a set of tongs or a spatula for 20 to 30 minutes until roasted to your desired softness and doneness
- PORK CHOP PREP: Remove your pork chops from the fridge at least 30 minutes before cooking. Letting them warm up to room temperature allows for a better even cooking process. Heat a large oven-proof skillet to medium-high heat. Add your oil to the skillet. Add pork chops and cook on each side, over medium-high heat for 4 minutes.
- While your pork is cooking, empty contents are found directly inside your pouch to a small bowl. Add ketchup, soy sauce, and water to your mix, stir until fully blended.
- Pour sauce mix over your pork chops. Place your skillet into the oven to bake your pork chops an additional 5 to 10 minutes until juices run clear and pork chops are cooked through (cooked to 145F internal temperature). Remove pork chops from the oven and let rest 5 minutes before serving. Spoon sauce over pork chops, serve with your carrots and a side salad for a healthy well-rounded meal
Note: The cooking time of pork chops may vary. Thicker cut pork chops will take longer to cook than thinner cut pork chops. Always test the internal temperature of your meat before serving