Today’s meal, Pork Chops with Roasted Beets and Oranges, was prepared by Ashley Tate, Real Simple’s money editor.
This recipe for Pork Chops with Roasted Beets and Oranges is right up my alley, for several reasons:
- I love pork.
- Beets are one of my favorite vegetables.
- I want greens and fruit to be included in every meal.
I modified the ingredients just a bit. I forgot to buy a new bunch of arugula, so I had to make do with a mixture of spinach and old arugula that was in the fridge. I also used fresh oregano instead of dried, since I had it growing outside in my garden.
Peeling and cutting the beets before roasting them was a new experience for me—and one that left my kitchen looking like a crime scene. (Normally I cook them with the skins on and peel them once they’ve cooled.) This step took longer than I would have liked (about 10 minutes) and once again, I provided my ineptitude with a peeler.
Once the beets were in the oven, I heated my skillet and put the chops in the sizzling pan. I followed the instructions, cooking the chops 7 to 9 minutes per side. They looked done, until I cut into them. Red juice flowed out. I’ve always had a problem getting thick chops to fully cook on the stovetop, so I decided to throw the pan directly in the oven once the beets and oranges came out (turning the temperature down to 350 F before sliding the pan in).
I left the pork in the oven for about 10 minutes (checking it once 5 minutes in) until the inside was pink instead of red. The meat rested for a couple of minutes while I plated the greens mixture and topped with the beet and orange slices.
The dish was deemed tasty by my husband and two guests, but probably won’t be added to our rotation of weeknight dinners because of the longer hands-on and cooking times. The salad is definitely going to become my new favorite side dish, though. I love how the roasted oranges eliminate the need for any dressing!