Combine water, lime juice, salt-free fiesta lime seasoning, ginger, honey, garlic, lemongrass, and 1 sliced Fresno pepper in a medium bowl. Cover and set aside 1/2 cup marinade for vegetables.
Recipe
Primary Media
Description
This recipe is filled with purple power — red cabbage contains lots of vitamin C to promote a healthy heart.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
⅓ c. water | ||
¼ c. fresh lime juice | ||
1 tbsp. salt-free fiesta lime seasoning | ||
2 tbsp. fresh gingerroot, grated | ||
1 tbsp. Hy-Vee honey | ||
3 clove(s) garlic, minced | ||
2 (4-in.) stalks lemongrass, finely chopped | ||
1 Fresno pepper, sliced, plus additional for garnish | ||
4 (3- to 4-oz.) boneless pork loin chops, 1-1/2-in. thick | ||
1 small head red cabbage, cut into 8 wedges | ||
3 tbsp. Gustare Vita olive oil, divided | ||
2 c. fresh carrots, spiralized | ||
Lime wedges, for garnish | ||
Green onions, sliced, for garnish | ||
Fresh cilantro, for garnish |
Things To Grab
- Medium bowl
- Large resealable plastic bag
- Large rimmed baking pan
- Wire rack
- Hy-Vee nonstick cooking spray
- Aluminum foil
- Medium skillet
- 4 serving plates
Directions
Place pork chops in a large resealable plastic bag. Pour remaining marinade over pork; seal bag. Turn bag to evenly coat pork with marinade. Refrigerate 2 hours or overnight, turning bag occasionally.
Preheat oven to 375 degrees. Line a large rimmed baking pan with foil. Place a wire rack in pan; lightly spray rack with nonstick spray. Remove pork chops from marinade; discard marinade. Arrange pork chops on one-half of the prepared wire rack in pan. Arrange cabbage wedges on remaining half of wire rack.
Combine 1/4 cup reserved marinade and 2 tablespoons olive oil; spoon half of the marinade-oil mixture over cabbage wedges. Bake 15 minutes. Turn pork chops over and brush both pork chops and cabbage with remaining marinade-oil mixture. Bake 10 to 15 minutes or until pork reaches 145 degrees. Transfer pork chops to a cutting board; cover with foil to keep warm. Continue baking cabbage for 20 to 25 minutes or until tender. Remove from oven and set aside.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add spiralized carrots; cook 3 to 5 minutes or until softened. Toss carrots with remaining 1/4 cup reserved marinade; remove from heat.
To serve, arrange pork chops, cabbage, and carrots on 4 serving plates. Garnish with chopped Fresno pepper, lime wedges, green onions, and cilantro, if desired.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 55mg
- Sodium: 140mg
- Total Carbohydrates: 31g
- Protein: 23g