Lean Pork Chop with Wild Rice and Steamed Carrots
738 kcal · 43 g protein · 10 minutes · 1 servings
This hearty and nutritious meal features a tender, lean pork chop seared to perfection, paired with fluffy wild rice and sweet steamed carrots. It's a balanced dish that combines protein, healthy fats, and complex carbohydrates for a satisfying dinner.
738 kcal
43 g protein
10 minutes
Ingredients
- lean pork chop 6 oz
- wild rice cooked 1.5 cups
- steamed carrots 1 cup
- olive oil 1 tbsp
Method
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Prepare the Ingredients.
Remove the pork chop from the refrigerator and let it sit at room temperature for about 5 minutes. Rinse the carrots, peel if desired, and slice them into even pieces for steaming. Measure out the cooked wild rice and set aside.
Tip: Bringing the pork chop to room temperature helps it cook evenly. -
Steam the Carrots.
Fill a pot with about 1 inch of water and bring it to a boil. Place a steamer basket over the boiling water and add the sliced carrots. Cover with a lid and steam for about 8-10 minutes until the carrots are tender but still slightly firm.
Tip: Check tenderness by piercing a carrot slice with a fork; it should slide in easily but not be mushy. -
Heat the Pan and Add Olive Oil.
While the carrots steam, heat a non-stick or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering but not smoking.
Tip: Heating the oil properly prevents the pork from sticking and helps develop a nice sear. -
Cook the Pork Chop.
Pat the pork chop dry with paper towels to remove moisture, then season lightly with salt and pepper if desired. Place the pork chop in the hot skillet. Cook for about 4-5 minutes on the first side without moving it, then flip and cook another 4-5 minutes on the other side. The internal temperature should reach 145°F (63°C).
Tip: Use a meat thermometer for accuracy. Let the pork rest for 3 minutes after cooking to retain juices. -
Warm the Wild Rice.
If the wild rice is not freshly cooked, warm it gently in a microwave or on the stovetop with a splash of water to prevent drying out. Stir occasionally until heated through.
Tip: Cover the rice while warming to keep moisture in. -
Plate and Serve.
Place the warmed wild rice on the plate, add the steamed carrots, and top with the rested pork chop. Optionally, drizzle any pan juices over the pork for extra flavor.
Tip: Garnish with fresh herbs like parsley for a fresh touch.
Pro tips
- Dry the pork chop thoroughly before cooking to get a better sear.
- Rest the meat after cooking to keep it juicy and tender.