Ranch Pork Chops

As we bid farewell to the old and welcome the new, what better way to celebrate the turning of the calendar than with a delightful and flavorful New Year's meal? Get ready to usher in the year with a bang as we present a festive meal: Ranch Pork Chops with Lemony Pea and Collard Green Salad over Grits. Whether you're hosting a special New Year's gathering or simply enjoying a cozy meal at home, this recipe is a guaranteed crowd-pleaser.

This recipe is pulled from one of our weekly plans (five meals a week). The Main Day Prep (1 hour to get you ready for the week) and Reused Components section are ingredients prepped at the beginning of your week and components from other meals, and show how weekly recipes build off each other for the week to make meals come together quickly. Equivalent ingredients are included below. This meal would take 30 minutes with our Main Day Meals plan.

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Ranch Pork Chops with Lemony Pea and Kale Salad over Grits

Yield 4 servings

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

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Ingredients

• 4 boneless pork chops (3/4” thick)
• 2 tablespoon olive oil
• 1 cup quick grits
• 4 cups water
• 1/4 teaspoon table salt
• 16 ounces frozen peas
• 2 lemon zested and juiced

Main Day Prep Items / Reused Components

• All Ranch Seasoning - 1 ounce ranch seasoning (in a packet)
• Remaining Collard Greens - 16 ounces
• All Sliced Fennel - 1 head
• Fennel Fronds to taste
• Green onions to taste

Instructions

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
2. In a small bowl, combine the Ranch Seasoning and oil. Brush over both sides of the pork chops and place on the baking sheet. Put the pork chops in the oven and cook for about 20 minutes. Broil on low for about 5 minutes until 145 degrees F.
3. While cooking, combine grits, water, salt, and garlic powder in a microwave safe bowl. Microwave 4-5 minutes, until the grits have thickened up. If too thick, you can thin out with a bit more water. Taste and season with more salt.
4. Fill a large pot (with lid) of water about 1/2 full of water. Cover with a lid and bring to boiling. Get a sieve and large bowl ready. Add the frozen peas and cook for about 1 minute. Add the kale and stir in until just wilted. Drain the peas and kale and shock with cold water.
5. In a mixing bowl, add the peas and kale. Combine with the Fennel, olive oil, juice of two lemons, a sprinkle of salt, and lemon zest. Gently toss together.
6. Serve the pork chops over the grits and the Lemony Pea and Kale Salad. Garnish with Green onions and Fennel Fronds.

Nutrition Facts

Calories

517

Fat

18 g

Sat. Fat

4 g

Carbs

51 g

Fiber

10 g

Net carbs

42 g

Sugar

8 g

Protein

40 g

Sodium

266 mg

Cholesterol

90 mg

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