Diabetic-Friendly Pork And Vegetable Bake Recipe

About this recipe

A hearty and balanced dinner featuring tender pork chops and roasted vegetables, seasoned with a savory soy-based sauce. Perfect for those seeking a diabetic-friendly meal solution.

Ingredients

• 4 Per Pack Albert Bartlett Butter Gold Bakers
• 1 Kg Carrots - 1kg
• - Thomas Ridley Fresh British Pork Chops
• - Tropical Sun Onion Powder
• 300G Yutaka Organic Miso Paste, 300G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Peel and slice 4 medium potatoes and 1 large carrot into even pieces. Arrange them in the bottom of an 11 x 7 1/2 x 1 3/4-inch baking dish.
3. 3. Trim any visible fat from 4 pork chops. Heat a large skillet over medium-high heat and cook the trimmings until about 2 tablespoons of oil are rendered. Discard the trimmings.
4. 4. In the hot oil, sear the pork chops on both sides until well browned, about 2-3 minutes per side. Remove from heat and set aside.
5. 5. In a small saucepan, combine 1/2 cup water, 2 teaspoons of onion powder, and 2 tablespoons of miso paste. Bring the mixture to a boil, stirring to dissolve the miso paste.
6. 6. Pour half of the soup mixture over the potatoes and carrots in the baking dish. Place the browned pork chops on top of the vegetables.
7. 7. Spoon the remaining soup mixture over the pork chops. Cover the dish tightly with aluminum foil.
8. 8. Bake in the preheated oven for 1 hour. Then, uncover the dish and bake for an additional 10 minutes to allow the top to brown slightly.
9. 9. Remove from the oven and let rest for 5 minutes before serving. Serve warm and enjoy your diabetic-friendly meal.