Orange-Roasted Broccoli, Beets and Garlic Bulb with Pan-fried Chipotle Chops

Beets, broccoli and garlic bulbs (cloves, really)…some of my favorite vegetables.  I don’t know why it took a dearth of fridge contents for me to realize that the three vegetables I had could be cooked up together for a perfectly delicious dish!

As many of you know, I love roasted vegetables.  I chose to cook the trio this way and then finish them off with a squeeze of fresh orange juice for brightness.  With some juicy, thick-cut (1 ¼ inches) pork loin chops from the freezer, dinner was planned.

First, I scrub and clean a large beet and cut it into 1/4” slices.  Small cubes would work also.  I also peel several cloves of garlic, break the broccoli into floret-sized pieces, and cut an orange in half.

I preheat the oven to 425 degrees F and set a large frying pan up on the stove, ready to go.

I toss the broccoli and garlic cloves with a bit of olive oil (about a tablespoon) and spread them out on one half of a baking sheet.  Then I toss the sliced beets with another tablespoon of oil and lay them flat on the other half of the baking sheet.  This is just to keep them from staining the other veggies pink.  I roast them for 15 minutes, flip them over, and cook them for another 10-15 minutes.  They should be fork-tender and golden.

As soon as I put the baking sheet in the oven, I fire up the stove, preheating my pan to a medium-high heat – this is particularly helpful with stainless steel and cast iron.  While it was getting ready, I butterfly the chops, cutting them on the side without the rind.

By the way, I leave the rind on to keep the chops moist and to add a bit of flavor.

With the chops laid out flat, I lightly sprinkle the top with ~ 1/8 to 1/4 tsp chipotle pepper powder (smoked paprika would also work), a pinch of rubbed sage, and some black pepper to taste.

I pour a tablespoon of olive oil into the frying pan, swirl it around, and place the chops in it – spice side down.  I turn the heat down to medium.  While the chops are cooking, I repeat the spice process, sprinkling chipotle powder, sage, and pepper on the exposed side.

For the pan-frying, I let the chops sizzle for about 5 minutes, cover and let them cook for another 10.  I then flip the chops, cover for 5 minutes, and remove the lid for the final 5  to let things crisp up.  Be sure to cut into the pork to make sure it is cooked through – no pink.  If done, remove them from the pan; if not, just cook a bit longer.   Also, if you are using thinner chops, you may not need as much cooking time – you be the judge : )

When the chops are cooked through and golden brown, the veggies should also be ready.

Place the veggies in a large bowl, altogether, and squeeze fresh orange juice and a touch of salt over the top.  Toss and serve with the chops.

So, how much of each ingredient do you need to make this meal?

That depends on how many people you are serving.  Here are my guidelines:

Etc.

 

Is there a great way to use the leftovers or extras?

Absolutely!  Make an extra chop or save the leftover pork for the next day, along with any remaining oranges.  Here’s what I would do:

Use them to make a citrusy pork and sliced fennel salad!  Simply add 2 handfuls of greens (spinach, spring, arugala, you name it) to a bowl, and add a ½ cup full of thinly-sliced, fresh fennel bulb, and slices of your leftover pork.  Throw in apple chunks and walnuts, or maybe whole orange slices. Dress the salad in 2 Tbsp of fresh orange juice mixed with a tablespoon of olive oil and fresh ground pepper.  Voila!

As far as the roasted vegetables go, I prefer them fresh out of the oven the first time and almost never wind up with leftovers.  If you do, you could chop them up and use them in a quinoa or brown rice stir fry with fresh mushrooms.

 

Do you have other leftover ideas?  Help us out with a comment below.