Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
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. Cut about 1/4 off each pork chop for the Pork Kimchi Fried Rice.
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.
Zest two lemons and cut in half. 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.
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. Reserve 1/2 the salad for Ranch and Hot Honey Chickpea Cauliflower Bowls.
Serve the pork chops over the grits and the Lemony Pea and Kale Salad. Garnish with Green onions and Fennel Fronds.

Follow us