Garlicky Pork Chops with Clementines

Balanced

New

and Broccoli, Peppers and Brown Rice

10 min

Difficulty: 1/3

American

Ingredients: Pork chop • Broccoli • Sweet bell pepper • Quick cook brown rice • Clementine • Cilantro • Garlic.

Utensils

Baking Sheet

Measuring Spoons

Zester

Large Bowl

Medium Pot

Measuring Cups

Medium Non-Stick Pan

Tags

30-min-or-less

New

Balanced

Ingredients

Pork Chops, boneless

340 g

Clementine

1 unit(s)

Quick Cook Brown Rice

1 cup

Broccoli

227 g

Cilantro

7 g

Garlic, cloves

2 unit(s)

Sweet Bell Pepper

1 unit(s)

Oil

2 tbsp

Pepper

0.5 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Pat pork dry with paper towels. To a large bowl, add pork, 1/2 tbsp (1 tbsp) olive oil, half the clementine zest and half the garlic. Season with salt and pepper, if you like, then toss to coat.
Heat a large non-stick pan over medium-high. Add 1/2 tbsp (2 tbsp) olive oil. When hot, add pork chops.
Cook for 1-2 min per side, until golden. Transfer pork to an unlined baking sheet.
Roast in the middle of the oven for 7-9 min, until cooked through.**

To another unlined baking sheet, add broccoli, pepper and 1 tbsp (2 tbsp) oil. Season with salt and pepper, if you like, then toss to coat. Roast in the top of the oven 8-10 min, until golden.

Fluff rice with a fork. Stir in remaining garlic, clementine juice, remaining zest and the half the cilantro. Season with salt and pepper, if you like.