Sweet Pork and Beets
I LOVE beets but I NEVER make them ... until now. I dread the mess, the dyed hands and the work required to prepare them. I recently discovered FROZEN chopped beets in the frozen foods section. YES! Frozen and ready to cook. What a game changer! This dish is inspired by the love of the sweet and salty combo. You get the sweetness from the beets and the blueberries and the salty meaty yumminess of the pork loin chop. The perfect combination! Best part? It's FAST! 30 minutes BAM dinner is served and let me tell you THIS dish is designed to IMPRESS! Try it out, you'll love it!
Ingredients
- 4 pork loin chops - bone in substitute chicken breast if you like
- 1 600 grams package of frozen beets
- 1 cup frozen blueberries
- 2 cups baby spinach (add more if you want) add more to plate if you like
- 1/2 cup walnuts sprinkle over each dish about a 1 tbsp. or so.
- 1 sweet onion (vidalia)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup chopped parsley optional
- 1/2 cup water to add to beet mixture
- paprika, pepper, salt, garlic powder, oregano to season pork chops
- 1/2 lemon
Instructions
- Season your pork chops and cook using your preferred method. I opted to roast mine on an aluminum foil covered sheet pan, drizzled with some olive oil, paprika, salt, pepper, oregano and garlic powder with some lemon juice. I baked the chops in the middle rack for about 25 minutes at 400 degrees turning once.
- In a large sauce pan add olive oil and sauté chopped onions until fragrant and translucent then add frozen beets and frozen blueberries and mix well. Cook for a couple of minutes and add, salt, pepper, parsley, balsamic vinegar and cook for about 5-7 minutes stirring often.
- Continue cooking on medium low, you will notice that the liquid is absorbed and the beets still have a crunch to them, that's okay. Add no more than half a cup of water and continue to cook, mixing often.
- Add the baby spinach and use tongues to mix into the beets thoroughly. Keep in mind the spinach will wilt once it's heated through so don't be afraid to add more if you like. Cover and turn off heat. Allow to rest, while the beets continue to cook in their own steam for a few more minutes as you begin plating your meal.
- Lay out a layer of raw baby spinach on your plate and place your cooked pork chop on top. Then top off with a good amount of your beet mixture right on top of your pork chop. Squeeze a bit of lemon and finish off with a couple of tbsp. of walnuts. Restaurant quality meal in 30 minutes! ENJOY and don't be alarmed if your pee is pink the next day! Totally normal and part of the price we pay for eating beets! 🙂
Tried this recipe?Let us know how it was!
