Sear Roasting Method:
20 minutes using a Conventional Oven and Microwave* if pork chops are thawed. Thaw pork chops overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed pork chops in cold water for 30-40 minutes.
1. Preheat oven to 450°F.
2. Remove pork chops from packaging and season with ¼ teaspoon of Natural Seasoning. Set aside.
3. Remove Twice Baked Potatoes from cellophane and place in a microwave safe dish. Cut slit in center of film covering Roasted Vegetable Medley. Place potatoes and tray of vegetables in microwave and cook on MEDIUM for 12-13 minutes.
4. Heat 1 Tablespoon olive oil in oven safe** sauté pan over MEDIUM-HIGH heat. When oil is hot, add pork chops to the pan and sear until brown, about 2 minutes on each side.
5. Place sauté pan in oven and roast 6-7 minutes.
6. Carefully remove sauté pan from oven using a heavy-duty hot pad.
7. Remove potatoes and vegetables from microwave, plate and serve with pork chops.
Grilling Method:
21 minutes using a Grill and Microwave* if pork chops are thawed. Thaw pork chops overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed pork chops in cold water for 30-40 minutes.
1. Preheat grill to HIGH or prepare coals.
2. Remove Twice Baked Potatoes from cellophane and place in microwave safe dish.
3. Remove pork chops from packaging and season with ¼ teaspoon of Natural Seasoning. Set aside.
4. Cut slit in center of film covering Roasted Vegetable Medley. Place potatoes and tray of vegetables in microwave and cook on MEDIUM for 12 - 13 minutes.
5. Place seasoned pork chops on preheated grill. Reduce grill to MEDIUM and sear for 4 - 6 minutes. Flip and continue grilling for 4 - 5 minutes or until internal temperature reaches 160°F.
6. Move pork chops from grill to a clean plate. Remove vegetables and potatoes from microwave, plate and serve.
* Cooking time based on 1100-watt microwave with turntable. Adjust time for lower wattage microwaves. If not using a turntable, rotate once while cooking.
** An oven safe sauté pan would tolerate up to 500°F and would not have plastic or wooden handles. A cast iron skillet works well.
Serving Tip & Reccomendations:
• Pork is best served when it is slightly pink in the center. A finished internal temperature of 160°F is ideal for serving pork that is juicy, flavorful and tender.
• To obtain a more seasoned rub flavor, use ¾ teaspoon of Natural Seasoning per side of pork chop.
• Pork and fruit complement each other well, add a seasonal fruit salad to this meal and/or garnish with kiwi slices, cherries and sprig of mint.
INGREDIENTS: BONELESS PORK CHOPS: Pork Loin. FIRE ROASTED VEGETABLES: Carrots, Cauliflower, Sugar Snap Peas, Roasted Red Peppers, Roasted Green Peppers, Roasted Yellow Peppers, Water, Butter (Cream and Salt), Salt, Modified Corn Starch, Olive Oil, Mono and Diglycerides, Spice, Lemon Juice from concentrate (Water, Lemon Juice Concentrate, Sodium Bisulfite and Sodium Benzoate as preservatives, Lemon Oil), Dehydrated Parsley, Annatto (coloring). TWICE BAKED POTATOES: Baked Potato with Shell, Water, Sour Cream (Cultured Skim Milk, Cream, Modified Corn Starch, Sodium Phosphate, Locust Bean Gum, Guar Gum, Carrageenan), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto Color, Cellulose), Dehydrated Potato, Butter, Dairy Blend (Whey, Nonfat Dry Milk, Soy Flour), Bacon (cured with Water, Salt, Sodium Phosphate, Sodium Nitrite and Smoke Flavoring), Salt, Dried Chives. STEAK SEASONING: Salt, Dehydrated Garlic and Onion Spices, Dextrose, Natural Flavor, Dehydrated Bell Pepper, Dehydrated Orange Peel, Sugar, Citric Acid, Extractives of Paprika, with not more than 2% Calcium Silicate added as an anticaking agent. Allergens: Milk&Soy.
