Pork Chops over Roasted Summer Vegetables in a Citrus Balsamic Vinaigrette and Avocado Cream

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Take a deep breath before you try to read this title…that was the longest title on the planet, right? My bad.

So, my life is pretty stupid busy. I live out of tupperware (you will notice most of my food pictures are in tupperware) and rarely have time to make a hot meal at home. But today, i FINALLY had a morning off so i wanted to make something a bit more elaborate. I sadly can’t eat eggs–those little suckers make me bloat (TMI?)–so breakfast isn’t quite as fun as it could be. But this meal was fresh, delicious, and perfect for really any meal! PS–i only made one pork chop for this meal, but the veggies make 4+ servings so grab a bit more pork and make a meal for someone special πŸ™‚

Pork Chops over Roasted Summer Vegetables in a Citrus Balsamic Vinaigrette and Avocado Cream

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INGREDIENTS :

    For the chops

    • 1 pork chop
    • salt and pepper
    • 1 teaspoon fat (olive oil, coconut oil, etc)

    For the roasted veggies

    • 1 eggplant, roughly chopped
    • 1 yellow squash, roughly chopped
    • 1 zucchini, roughly chopped
    • 1 head broccoli, roughly chopped
    • 1 red onion, chopped in crescents
    • 6 garlic cloves, peeled
    • 2 tablespoons italian seasonings
    • 4-6 tablespoons olive oil

    For the citrus balsamic vinaigrette

    • 1 cup fresh basil
    • 4-5 tablespoons extra virgin olive oil
    • 1-2 tablespoons balsamic vinegar
    • 1/2 orange
    • 1/2 lemon
    • 2 garlic cloves
    • salt to taste

    For the avocado cream

    • 1 avocado
    • 1/2 orange
    • 1/2 lemon
    • 1/2 lime
    • salt to taste
    • 1 teaspoon avocado oil (you can use olive oil if you don't have this)

    DIRECTIONS :

      Start with the veggies

      1. Preheat your oven to 350 degrees.
      2. Chop up your veggies and put in a deep baking dish. Add the olive oil and italian seasonings and stir up a bit until the veggies are nice and covered with the oil.
      3. Put in the oven and let those suckers roast for around 45 minutes. Just keep an eye on them because the broccoli can get a bit black if you're not careful!

      While the veggies are roasting, make the balsamic vinaigrette and avocado cream:

      1. Start with vinaigrette: Pull out your always awesome food processor and add all the ingredients for the vinaigrette and turn that sucker on. Let it run for about 20-30 seconds and check it out if it's runny enough for your taste. If not, add a bit more olive oil.
      2. Now pour your vinaigrette into a container, or glass jar like i did, and store in the fridge.
      3. Rinse out your food processor real quick, then add your ingredients for your avocado cream. Let your food processor run a bit longer than you did for your vinaigrette to make sure the avocados become completely creamy. Put the avocado cream in another container and store in the fridge until your breakfast/meal is ready!

      Now cook up your pork

      1. At this point i had about 10 minutes left for the veggies to finish cooking (but i was cleaning up the kitchen in between cooking) so grab a saute pan and put over medium heat then add a bit of olive oil or other fat to heat up.
      2. Salt and pepper your pork chop(s) and add to hot pan.
      3. Cook on both sides for about 4-5 minutes depending on the thickness of the chop.

      by

      INGREDIENTS :

        For the chops

        • 1 pork chop
        • salt and pepper
        • 1 teaspoon fat (olive oil, coconut oil, etc)

        For the roasted veggies

        • 1 eggplant, roughly chopped
        • 1 yellow squash, roughly chopped
        • 1 zucchini, roughly chopped
        • 1 head broccoli, roughly chopped
        • 1 red onion, chopped in crescents
        • 6 garlic cloves, peeled
        • 2 tablespoons italian seasonings
        • 4-6 tablespoons olive oil

        For the citrus balsamic vinaigrette

        • 1 cup fresh basil
        • 4-5 tablespoons extra virgin olive oil
        • 1-2 tablespoons balsamic vinegar
        • 1/2 orange
        • 1/2 lemon
        • 2 garlic cloves
        • salt to taste

        For the avocado cream

        • 1 avocado
        • 1/2 orange
        • 1/2 lemon
        • 1/2 lime
        • salt to taste
        • 1 teaspoon avocado oil (you can use olive oil if you don't have this)

        DIRECTIONS :

          Start with the veggies

          1. Preheat your oven to 350 degrees.
          2. Chop up your veggies and put in a deep baking dish. Add the olive oil and italian seasonings and stir up a bit until the veggies are nice and covered with the oil.
          3. Put in the oven and let those suckers roast for around 45 minutes. Just keep an eye on them because the broccoli can get a bit black if you're not careful!

          While the veggies are roasting, make the balsamic vinaigrette and avocado cream:

          1. Start with vinaigrette: Pull out your always awesome food processor and add all the ingredients for the vinaigrette and turn that sucker on. Let it run for about 20-30 seconds and check it out if it's runny enough for your taste. If not, add a bit more olive oil.
          2. Now pour your vinaigrette into a container, or glass jar like i did, and store in the fridge.
          3. Rinse out your food processor real quick, then add your ingredients for your avocado cream. Let your food processor run a bit longer than you did for your vinaigrette to make sure the avocados become completely creamy. Put the avocado cream in another container and store in the fridge until your breakfast/meal is ready!

          Now cook up your pork

          1. At this point i had about 10 minutes left for the veggies to finish cooking (but i was cleaning up the kitchen in between cooking) so grab a saute pan and put over medium heat then add a bit of olive oil or other fat to heat up.
          2. Salt and pepper your pork chop(s) and add to hot pan.
          3. Cook on both sides for about 4-5 minutes depending on the thickness of the chop.

          by

          Post comments below! Thanks for following my blog πŸ™‚ you guys all rock!

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          Oh, Hi! I’m Juli.

          I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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          22 thoughts on “Pork Chops over Roasted Summer Vegetables in a Citrus Balsamic Vinaigrette and Avocado Cream”

          1. Question! In your recipe you only use 1 pork chop…. I’d like to make more than just 1, so I’m wondering how much vinaigrette & avocado cream this makes…. like, if you could guest-imate how many pork chops this amount of sauce would cover? wow… did I just make that really confusing?! hahaha πŸ˜›

            1. Lol that is definitely an old recipe so I’m glad you tried it out!! Avocado cream is awesome!! I also use it for anything that might need something like sour cream in it (like chili or sweet potatoes)

          2. Oh my goodness. This meal is to die for. And the sauces!! I now regularly use the avocado cream on my eggs in the mornings and douse every sort of roasted/stir fried veggie side dish I make in the citrus balsamic vinaigrette. That good. I’m addicted!

          3. Do you peal the fruit that’s going into the sauce and vinaigrette? Probably a dumb question, but sometimes those are more fun.

          4. My boyfriend and I are making this tonight! He just started eating paleo this week, and we cannot wait to try this. Thanks for the recipe, Juli!

          5. I know this recipe is an older one, but I am making it for the second time in a month. It is amazing! My boyfriend loves it and even my friends at work enjoyed the avocado cream and veggies last time I made it. Thank you for all your recipes. I can’t wait to try many more!

          6. Do you use a Haas or “skinny” avocado? I’m sure it doesn’t make too much of a difference; it’s more curiosity. I’m very excited to try this recipe out tomorrow!

          7. Used up the last of my basil plant for this dressing. So flavorful! I threw a little more fresh OJ. And I planned my whole week of meal prep around this avocado crema! ????

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