Skillet Roasted Pork Loin Chops, Carrots, Green Beans, and Yellow Pepper, and Mushrooms (Serves 1-2)
The carrots and green beans in this meal were grown with the rich influence of rabbit droppings about 3 miles from my house. The mushrooms and yellow peppers came from Whole Foods and parts unknown, but all four vegetables combined nicely with pork loin chops in my cast iron skillet. Sometimes I roast just one vegetable with a meat, but four varieties in one skillet is better.
Prep and Cook Time: 40-45 minutes
1 pork loin chop (bone-in)
1 batch of carrots
1 batch of fresh green beans
1/2 of a big yellow bell pepper
1 handful of sliced mushrooms
Red chili powder
Directions: Pre-heat oven to 400 degrees. Scrub carrots and cut into bite-size pieces. Rinse green beans and snap into bite-size pieces. Cut a yellow bell pepper in half. Save half and cut half into bite-size pieces. Grab a handful of mushrooms. Pile veggies in a bowl and season with a dusting of salt, garlic powder, and red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Season pork loin chops on both sides with salt, garlic powder, and black pepper. Add pork loin chops to hot skillet and brown one side 4 minutes and then turn so the other side can brown 4 minutes. Add veggies to the skillet and arrange around the pork loin chops while the second side is browning. Place lid on skillet and move to the oven. Let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!
Note: My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.
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