Name: Lemon Pepper Pork Chop with Parmesan-Roasted Carrots & Dressed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 medium carrots; 1 ½ lemons; 128 g Parmesan cheese; 6 pork chops, bone-in; 1 ½ (142 g) pkgs spring mix (mixed greens); all-purpose flour; black pepper; crushed red pepper; extra virgin olive oil; garlic powder; mayonnaise; oregano, dried; pure maple syrup; salt

Lemon Pepper Pork Chop with Parmesan-Roasted Carrots & Dressed GreensLemon Pepper Pork Chop with Parmesan-Roasted Carrots & Dressed Greens — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

12 medium carrots

1 ½ lemons

128 g Parmesan cheese

6 pork chops, bone-in

1 ½ (142 g) pkgs spring mix (mixed greens)

all-purpose flour

black pepper

crushed red pepper

extra virgin olive oil

garlic powder

mayonnaise

oregano, dried

pure maple syrup

salt

Instructions

Preheat oven to 220°C (425°F). Line two large baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Peel, trim, and quarter carrots lengthwise, then cut crosswise into 2-inch long sticks. Place in a large bowl.

Finely grate Parmesan. Add to the bowl with the carrots, along with mayo and spices, then stir to coat. Divide between the baking sheets and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until carrots are fork-tender and cheese is golden and crispy, 20-25 minutes.

Meanwhile, zest lemons into a small bowl. Add flour and spices, then stir to combine the coating. (Reserve lemons for later use.)

Preheat a large skillet over medium heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; sprinkle with the coating on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate, cover with aluminum foil, and set aside to rest.

Meanwhile, juice reserved lemons into the reserved large bowl. Add oil, maple syrup, salt, and pepper, then whisk to combine the dressing.

Just before serving, add mixed greens to the bowl with the dressing and toss to coat.

To serve, divide carrots, chops, and dressed greens between plates. Enjoy!

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