Pork is an excellent source of one of our essential B vitamins, thiamine. It's recommended that we consume around 1.1 - 1.2 mg of thiamine a day. It forms part of a coenzyme that is used in our body for metabolism.
Pork just might be the leading food source of thiamine. A lean pork chop (3 ounces of meat) provides almost 1 mg all on its own. Chicken, on the other hand, only offers a tenth of the thiamine that pork does, with .1 mg in 3 ounces.
I found a recipe in an old Real Simple magazine for a weeknight meal that includes roast pork chops and butternut squash with kale. I subbed out the butternut squash for sweet potatoes, since I already had some in the house.
It was all pretty easy and didn't take too much time, maybe 30 minutes of prep and an hour total.
- Preheat your oven to 400 degrees.
- Peel and chop up sweet potatoes and toss with fresh sage, olive oil, and a touch of salt + pepper. Place on baking sheet and cook for 35 to 40 mins.
- After the sweet potatoes have cooked for 25 mins, heat some olive oil in a large skillet over high heat. Lightly season a couple of bone-in pork chops (around 1 inch thick) with salt + pepper. Cook until browned, around 3 - 5 mins per side.
- Place the pork chops onto the same baking sheet as the sweet potatoes and roast for about 7 - 8 mins more.
- While those two are in the oven, get going on the kale. Heat a little bit more olive oil in the same skillet with some thin garlic slices. Add the kale and 1/4 cup water. Use a wooden spoon to toss the kale around until tender, around 5 - 7 mins later.
- Plate everything and enjoy.
|Looks just like the picture from the magazine!|