Prep: 15 min | Cook: 30 min | Total: 45 min

Serves: 4

Ingredients:

• (2) 1-inch-thick ribeye pork chops
• 2 teaspoons of seasoning salt, to taste
• 2 teaspoons of black pepper
• 1 teaspoon of garlic powder
• 2/3 cup of honey mustard, your favorite brand
• 2 cups of shaved brussels sprouts
• 2 red onions, quartered with the root kept intact
• 2 red peppers, quartered
• 2 zucchini, thickly sliced
• 2 tablespoons of EVOO for veggies

Directions

1. Season pork chops to taste with seasoning salt, black pepper, and garlic powder.
2. Brush a grill marked cast iron pan with vegetable oil. Cook the pork chops on each side for 4-5 minutes until they reach an internal temperature of 145 degrees F. Brush the chops with honey mustard on each side before flipping.
3. Toss veggies in EVOO and season to taste.
4. Add veggies to grilled cast iron and cook over medium high heat for 3-4 minutes on each side. Cook until they have a nice char on them. You want them to be tender but with a slight crunch on the exterior.
5. Wash and thinly slice brussels sprouts into strips using a large kitchen knife or the slice setting on your food processor.
6. Heat EVOO in a skillet on medium high heat. Add shaved brussels sprouts, salt, pepper, and garlic powder and stir to coat evenly.
7. Cook for 8-10 minutes or until tender and some of the sprouts are slightly charred or darkly caramelized around the edges. Remove from heat, cover, and set aside until you’re ready to serve.
8. In a serving bowl, top shaved brussels sprouts with grilled veggies and honey mustard pork chops.

Prep: 10 min (Marinate 2-24 hrs) | Cook: 10-15 min | Total: 25 min

Serves: 4

Ingredients:

• 1 lb. pork tenderloin (cut into 1-2” cubes)
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup teriyaki sauce
• 2 kiwi (peeled and 1/4” dice)
• 1 Roma tomato (1/4” dice)
• 1 lime (juiced, to taste)
• 1 red pepper (1/2” dice)
• 1 green pepper (1/2” dice)
• 1 red onion (1/2” dice)
• 1/2 cup Greek yogurt
• 1 lime (zested, divided)
• water (as needed)
• 2 cups cooked brown rice
• cilantro (for garnish, optional)

Directions

1. Place the pork in a large bowl and season with salt and pepper. Pour teriyaki sauce over pork and cover with plastic wrap. Marinate for 2-24 hours in the refrigerator.
2. In medium bowl, combine kiwi, tomato, and a squeeze of lime juice. Season with salt and pepper. Set aside.
3. Preheat the air fryer to 400°F. Remove pork from refrigerator and discard excess marinade. Add bell peppers and onion to pork, toss to combine. Place ingredients in the air fryer basket. Cook for 10-15 minutes, shaking and gently tossing halfway through.
4. In a small bowl, combine Greek yogurt and half the lime zest. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper. Add remaining lime zest to cooked brown rice.
5. To serve, divide rice among bowls. Top with pork, kiwi salsa and drizzle with lime crema and garnish with chopped cilantro.