jamaican

Pickapeppa Glazed Pork Chop with Roasted Okra and Tomatoes

Name: Pickapeppa Glazed Pork Chop with Roasted Okra and Tomatoes
Yield: 1 serving
Cuisine: jamaican
Ingredients: 183 g pork loin chop, boneless; 23 g pickapeppa sauce; 9 g lime juice; 0.92 g ground allspice; 0.92 g black pepper; 9 g olive oil; 183 g okra, halved lengthwise; 165 g tomatoes, halved; 0.92 g salt

This roasted dish pairs pork loin chop, boneless with pickapeppa sauce, okra, halved lengthwise and tomatoes, halved. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

28 g Carbohydrates

35 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

183g pork loin chop, boneless 443 kcal
23g pickapeppa sauce 28 kcal
9g lime juice 3 kcal
1g ground allspice 3 kcal
1g black pepper 2 kcal
9g olive oil 80 kcal
183g okra, halved lengthwise 60 kcal
165g tomatoes, halved 30 kcal
1g salt 0 kcal

Cooking instructions

olive oilokratomatoessalt
Preheat oven to 425 F. Toss okra and tomatoes with half the oil and a pinch of salt; spread on a sheet pan.
Roast vegetables 15-18 minutes until tender and lightly charred at the edges.
pork loin chopground allspiceblack pepperolive oil
Season pork with allspice and black pepper. Heat remaining oil in a skillet over medium-high and sear pork 3-4 minutes per side.
pork loin choppickapeppa saucelime juiceokratomatoes
Reduce heat to low. Add Pickapeppa sauce and lime juice, turning pork to coat for 1 minute. Serve pork with the roasted okra and tomatoes, spooning pan glaze over the top.