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.
This recipe is filled with purple power—red cabbage contains lots of vitamin C to promote a healthy heart.
Servings and Ingredients
|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|
|2 tbsp. Gustare Vita olive oil|
|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
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.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 55mg
- Sodium: 140mg
- Total Carbohydrates: 31g
- Protein: 23g