Pork with Beets, Celery Root and Goat Cheese
Ingredients:
12 ounces yellow beets
12 ounces celery root
2 sprigs Rosemary
2 sprigs Oregano
12 springs Thyme, divided
4 pork chops (boneless)
4 TB Honey
4 TB butter (or ghee)
4 ounces crumbled goat cheese
Directions:
1. Preheat oven 425. Rinse beets, dry and cut into 1/4-inch wedges.
Peel celery root & cut into 1/4 slices.
Roughly chop Rosemary and oregano leaves, discarding stems.
Pick Thyme leaves, discarding stems. Rinse pork and dry with paper towel.
2. On a foil-lined baking sheet, toss beets and celery root with honey, 2 TB water, 1 TB olive oil, salt and pepper.
Arrange in single layer. Break butter into small pieces and scatter over evenly. Wrap a second piece of foil loosely overtop tucking in edges to create a packet. Transfer to baking sheet to oven and steam until they begin to soften, about 10 minutes.
3. While veggies steam, season pork both side with salt, pepper and then rub both sides with rosemary, oregano, and thyme.
Set aside to marinate 10 minutes (or overnight in fridge)
4. After 10 minutes remove top piece of foil from veggies and continue baking until soft and golden - about 15 minutes more
5. Heat 1 TB olive oil in medium pan over medium heat. When shimmering, add poor and cook until brown and cooked through, about 5 minutes per side depending on thickness.
6. Divide veggies among plates and sprinkle over crumbled goat cheese. Serve alongside the pork.
Enjoy!!
Stacey