Southwest Pork & Roasted Veggie Plate
This flavorful meal features juicy pork chops marinated in smoky chipotles in adobo, paired with roasted green beans, summer squash, and okra. A quick pan sauce adds extra depth, making it perfect for meal prep.
Ingredients
For the Pork:
- 1 ½ lbs pork loin chops 4 chops
- 2 chipotle peppers in adobo finely minced
- 1 tbsp adobo sauce from the can
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Zest of 1 lime + 2 tbsp lime juice
- 1 tbsp olive oil for cooking
- ¼ cup water or broth for deglazing
For the Roasted Veggies:
- 2 cups fresh green beans trimmed
- 2 cups summer squash sliced into ½-inch half-moons
- 2 cups frozen okra
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For Serving:
- 1 avocado diced
- 2 tbsp fresh parsley chopped
- 1 lime cut into wedges
Instructions
- In a small bowl, combine minced chipotle peppers, adobo sauce, oregano, garlic powder, smoked paprika, salt, black pepper, lime zest, and lime juice. Rub this mixture evenly over the pork chops. Let the pork marinate for at least 15 minutes, or up to overnight in the refrigerator.
- Preheat the oven to 425°F. In a bowl, toss the green beans and frozen okra with 1 ½ tablespoons of olive oil, garlic powder, salt, and black pepper. Spread them evenly on a baking sheet and roast for 10 minutes. While they roast, toss the summer squash with the remaining ½ tablespoon of olive oil and a pinch of salt. After the initial 10 minutes of roasting, stir the green beans and okra, then add the summer squash to the baking sheet. Continue roasting for an additional 10-15 minutes, stirring once, until all vegetables are tender and slightly caramelized.
- Pat the marinated pork chops dry with paper towels to remove excess marinade while retaining the seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the pork chops in the skillet and cook for 4-5 minutes on each side, until they are golden brown and reach an internal temperature of 145°F. Once cooked, transfer the pork chops to a plate and let them rest for 5 minutes.
- In the same skillet, add the reserved marinade along with ¼ cup of water or broth. Scrape the bottom of the skillet to incorporate any browned bits, and simmer the mixture for 2-3 minutes until it slightly reduces to form a sauce.
- Evenly distribute the roasted vegetables among four airtight meal prep containers. Slice the rested pork chops and place the slices over the vegetables in each container. Drizzle the prepared pan sauce over the pork slices. Store the diced avocado separately, adding a squeeze of lime juice to prevent browning.
Notes
Meal Prep and Reheating Instructions:
- Refrigerate the meal prep containers for up to 4 days. For longer storage, freeze the meals (excluding the avocado) for up to 2 months.
- For reheating, use a skillet with a splash of water or broth over medium heat for 3-5 minutes until warmed through. In a microwave, heat on 50-70% power for 1-2 minutes, stirring halfway through. In an oven, preheat to 350°F, place the meal in an oven-safe dish, cover, and bake for 10-15 minutes until heated.
- Add the fresh diced avocado after reheating.
Nutritional Information (Per Serving):
- Calories: Approximately 700
- Protein: Approximately 50g
- Net Carbohydrates: Approximately 12g
- Fat: Approximately 45g (predominantly monounsaturated fats from avocado and olive oil)
- Fiber: Approximately 8g