Bake until warmed through and cheese is melted, 8–10 minutes. Thursday: 21 Day Fix Pork Chops with Goat Cheese Butter with Warm Honey Roasted Butternut Squash Salad (21 Day Fix) 21 Day Fix: 1 RED, 1 tsp, 1/4 BLUE (per porkchop) 1 GREEN, 1 tsp, trace BLUE, trace PURPLE (per serving of salad) WW Freestyle: 6 points (per porkchop- with topping) 3 points (per serving of salad) Groceries: Pork. Top with pork, then sauce and 1 cup coarsely grated low-moisture mozzarella and ¼ cup finely grated Parmesan. unseasoned rice vinegar, and reserved spicy brown butter. Remove from heat stir in ¼ cup ketchup, 3 Tbsp. Cook, scraping up with a heatproof rubber spatula, until fluffy and starting to set, about 2 minutes toss in rice. Push rice to one side, reduce heat to medium, and pour in egg mixture. Working in batches if needed, cook 3 cups cooked jasmine rice, tossing often, until heated through and separated, about 2 minutes. Heat ¼ cup vegetable oil in a wok or large skillet over medium-high. Beat 3 large eggs in a small bowl to blend season with kosher salt. Place rack in top third of oven preheat to 350°. Working in batches, cook pork, tossing often with tongs, until browned and lightly crisped, 2–3 minutes per batch. Heat over medium-high until thermometer registers 350°. Pour vegetable oil into a large heavy pot to come 1" up sides and fit with thermometer. Stir pork in one direction with your hands, starting slowly, then moving more quickly, until pork feels noticeably more tender and has a pale sticky coating, about 3 minutes. Shaoxing wine (Chinese rice wine), 2 Tbsp. cornstarch or potato starch over add 2 Tbsp. 1"-thick boneless pork chops, cut into ¼"-thick strips, in a large bowl. Pour over red pepper flakes set spicy brown butter aside. unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. crushed red pepper flakes in a small heatproof bowl.
Reduce heat and simmer, stirring occasionally, until thickened and saucy, about 1½ hours. Increase heat to medium-high bring to a boil. tomato paste cook, stirring occasionally, until slightly darkened in color, about 3 minutes. Morton kosher salt, stirring occasionally, until onion is softened and translucent, 10–12 minutes. Cook 1 medium onion, finely chopped, 3 garlic cloves, finely chopped, and 1 tsp. vegetable oil in a medium heavy pot over medium.
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