Pork Chop on Beet Purée with Rice and Corn

I have watched cooking shows where they serve the protein on a purée.  Deb picked up some Golden Beets, and we had two small ones left...so beet purée.  Two small beets cut into 1/2” pieces with some chopped garlic and ginger, ground  corriander, salt, pepper and some Olive oil.  Roast covered at 425 for 25 minutes.  Add a dash of orange juice and apple cider vinegar and purée with a stick blender.  Meanwhile A baked two pork chops that had been coated with olive oil and the rubbed with paprika and dried onions.  Baked at 400 for 30 minute...was a little dry...maybe lower the temp.  Rice was cooked with chicken broth.