Give your vegetables a 30 minute head start in the oven, then sear pork chops and finish them together.
- 2 parsnips, peeled and chopped
- 1 large beet, peeled and chopped
- 2–3 medium carrots, peeled and chopped
- 1 large orange, peeled and segmented
- 1 tablespoons lard or coconut oil
- sea salt to taste
- black pepper to taste
- 2 pork loins or rib chops, 1/2 inch to 3/4 inch thick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Preheat oven to 375 F.
- Place the parsnips, beet, carrots, and orange segments in a roasting dish and drizzle with lard or coconut oil and season with salt and pepper to taste.
- Roast vegetables for 30 minutes, or until they are softening and just beginning to caramelize around the edges.
- Let the vegetables continue to roast and sprinkle both sides of the chops with the cumin, coriander, salt, and pepper.
- In a skillet over medium-high heat, sear each side of the chops until the meat is slightly brown and the fat is beginning to caramelize, about 3-4 minutes per side.
- Remove the vegetables from the oven and use tongs to transfer the chops onto the bed of vegetables, then return the whole thing to the oven.
- Roast the vegetables and chops for 10 minutes or until the centers of the chops reach about 145 F.
- Let rest for about 10 minutes before serving.
You can substitute any root vegetables you would like. If you are following the Specific Carbohydrate Diet, you may want to skip the parsnips. The book lists them as illegal, but the www.breakingtheviciouscycle.info notes that they were included in Dr. Haas’s original version of the diet. If you are not following a low-FODMAP diet, you could also include a chopped onion and a couple cloves of fresh garlic with the vegetables and season the chops with some garlic powder.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Entree
- Cuisine: Spanish