Red Barn Cafe-

Life is hectic - Savor every Bite!

Thursday, January 19, 2012

Roasted Pork Chops, Sweet Potato Hash and Spicy Chinese Broccoli

In the Winter months it's all about trying to somehow make those winter vegetables a little more tasty and interesting ithout adding butter. This meal will satisy and help you get those nutrients in. This is as good as take-out and healthier!

Serves 4

4 boneless pork chops
1 t tsp olive oil, extra virgin
salt and pepper to taste

2 sweet potatoes, peeled and diced small
1/2 red onion, diced
2 carrots, peeled and diced
1 sprig fresh thyme or 1/2 tsp dried
1/2 tsp garlic salt
1/2 tsp black pepper
1 tbsp xtra v. olive oil
1/2 tsp cumin, 1/2 tsp cinnamon
2 bunches broccoli, rinsed and trimmed into florettes
1 tsp sesame oil
2 tbsp Hoisin (chinese BBQ sauce)
1 -2 tsp low salt soy sauce
1-3 tsp Sirachha (chinese hot sauce)
2 tsp sesame seeds
1/2 tsp black pepper

Bring a pot of water to boil and add carrots and sweet potatoes, Lower heat and low boil for 20 min until tender, remove with slotted spoon. In same pot of water boil broccoli until tender (5 min) drain. Preheat oven to 375. Season both sides of pork chops and brush with oilve oil, bake in oven for 20 min.
Preheat skillet, add the vegetable oil and when hot add onions, saute for 3 min, then add carrots and sweet potatoes and seasonings/herbs. Cook on medium heat, flipping vegetables until carmellized, about 8-9 min. Sprinkle with a little cumin and cinnamon. In a small bowl mix sesame oil, soy sauce, Siraccha and pepper. Add broccoli and toss in heated skillet for 3 min, and top with sesame seeds. I actually loved the sauce so much I just made more and poured over the chops before baking!

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