Workouts

Pork Chops with Roasted Vegetables
Ingredients

4 (4-ounce) boneless center-cut loin pork chops
1/2 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/4 cup olive oil, divided
6 small red potatoes (about 12 ounces), halved
3 tablespoons balsamic vinegar
1 teaspoon tomato paste
1 tablespoon chopped fresh thyme
1 medium red onion, peeled and cut into 8 wedges
1 (8-ounce) package cremini mushrooms, halved
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup Gorgonzola cheese, crumbled (about 1 ounce)
Directions

Preheat oven to 425°F.

Place a large heavy roasting pan over high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until browned. Place pork on a plate (pork will not be cooked through). Reduce heat to medium-high. Add potatoes to pan, cut sides down; cook 2 minutes. Remove pan from heat.

Combine remaining 1/2 teaspoon pepper, remaining 2 tablespoons oil, balsamic vinegar and tomato paste in a small bowl, stirring with a whisk. Combine 2 tablespoons balsamic mixture, thyme, onion and mushrooms in a bowl, tossing to coat. Add mushroom mixture to pan. Bake at 425°F for 25 minutes, stirring after 10 minutes. Arrange pork chops over vegetables; bake 10 minutes, or until a thermometer registers 145°F. Remove pork from pan. Sprinkle vegetable mixture with remaining 1/4 teaspoon salt. Place 1 cup vegetable mixture on each of 4 plates. Top each serving with 1 pork chop, 2 teaspoons remaining balsamic vinegar mixture, 1 1/2 teaspoons parsley and 1 tablespoon Gorgonzola cheese.

Nutrition Information

Serves: 4 | Serving Size: 1/4 recipe

Per serving: Calories: 379; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Cholesterol: 60mg; Sodium: 456mg; Carbohydrate: 23g; Dietary Fiber: 2g; Sugar: 3g; Protein: 29g

This one-skillet kale tomato egg bake is a flavorful and showy dish you can present to guests at your next brunch-party! Courtesy of The Roasted Root, this recipe features eggs baked into a thick vegetable sauce made from simmering kale, tomatoes and mushrooms. Serve with toasted bread for memorable midday meal.

One-Skillet Kale Tomato Egg Bake

Ingredients

2 tablespoons olive oil
1/2 medium yellow onion, chopped
2 medium bell peppers, chopped
2 cups baby bella mushrooms, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1/8 teaspoon ground cayenne pepper, optional
½ teaspoon salt
1/3 cup mild harissa paste (or hot sauce of your choice; certified gluten-free if necessary)
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
3 tightly packed cups lacinato kale leaves
4 large eggs
Directions

In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes.

Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.

Add the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.

Add the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.

Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.

Dig small wells into the mixture and carefully crack eggs into them.

Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.

Scoop eggs and sauce into bowls and serve with toasted bread.

Nutrition Information

Serves: 4 | Serving Size: 1 1/2 cups

Per serving: Calories: 282; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 212mg; Sodium: 462mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 12g; Protein: 13g

Nutrition Bonus: Potassium: 1038mg; Iron: 36%; Vitamin A: 116%; Vitamin C: 263%; Calcium: 21%