Glow Up Bowl

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Glow Up Bowl

Prep: 15 minutes
Cook: 30 minutes • Serves: 4

2 1-inch-thick ribeye pork chops
2 teaspoons of seasoning salt, to taste
2 teaspoons of black pepper
1 teaspoon of garlic powder
2/3 cup of honey mustard, your favorite brand
2 cups of shaved Brussels sprouts
2 red onions, quartered with the root kept intact
2 red peppers, quartered
2 zucchini, thickly sliced
2 tablespoons of extra virgin olive oil for veggies

1. Season pork chops to taste with seasoning salt, black pepper, and garlic powder.

2. Brush a grill marked cast iron pan with vegetable oil. Cook the pork chops on each side for 4-5 minutes until they reach an internal temperature of 145°F. Brush the chops with honey mustard on each side before flipping.

3. Toss veggies in extra virgin olive oil and season to taste.

4. Add veggies to grilled cast iron and cook over medium high heat for 3-4 minutes on each side. Cook until they have a nice char on them. You want them to be tender but with a slight crunch on the exterior.

5. Wash and thinly slice Brussels sprouts into strips using a large kitchen knife or the slice setting on your food processor.

6. Heat extra virgin olive oil in a skillet on medium high heat. Add shaved Brussels sprouts, salt, pepper, and garlic powder and stir to coat evenly.

7. Cook for 8-10 minutes or until tender and some of the sprouts are slightly charred or darkly caramelized around the edges. Remove from heat, cover, and set aside until you’re ready to serve.

8. In a serving bowl, top shaved Brussels sprouts with grilled veggies and honey mustard pork chops.

Serving size (1 bowl):
437 Calories, 20g Fat (6g Saturated), 66mg Cholesterol, 1295mg Sodium,
27g Carbohydrates, 6g Fiber, 16g Sugars, 8g Added Sugars, 27g Protein

*Recipe provided by National Pork Board