Ingredients
½ Cup Butter
2 Garlic Cloves, Minced
2 Fresh Pork Chops (or thawed from frozen)
1 Block Grilling Cheese (I used a spicy halloumi)
6 Brussel Sprouts
1 Crown of Broccoli
2 Cups Kale Shredded
2 Tbsp Olive Oil
1 Tbsp Pumpkin Seeds
1 Avocado
Instructions
Total Cook & Prep Time: 30 Minutes
Makes Appx: 2 Servings
Place one large frying pan on medium heat, add ½ cup butter.
While the butter is melting, mince the garlic cloves and then add minced garlic to the melted butter, allowing to simmer until fragrant (appx 2 minutes).
Add fresh pork chops to the butter and garlic, and fry for appx 15-20 minutes, flipping at half way. Ensure internal temperature of the pork chops reaches 145 Degrees F before consuming.
Place a second frying pan on low-medium heat and place halloumi on the pan after pork has been cooking for appx 10 minutes. Flip the halloumi after 5 minutes and allow it to cook on both sides.
Chop broccoli into florets and add to the pork chop and butter to pan fry for the last 10 minutes of cook time.
While cheese, pork, and broccoli are frying, slice up Brussel Sprouts (or shred them using a hand chopper/shredder), and rip up kale.
Mix kale and shredded Brussels in a salad bowl and add olive oil, massage oil into the greens.
Once the pork is cooked all the way through and the cheese is grilled on both sides, remove both from the pan and cut into slices.
Top the greens with buttered broccoli, pork, and halloumi.
Garnish the bowl with avocado, pumpkin seeds, salt and pepper. Because I used a flavoured halloumi my bowl had a little spice, if you use plain halloumi add in seasoning of your choice (ie. paprika, chili powder, and cayenne!)
