Pork Chops with Green Beans and Potatoes

Hello everyone! I am back today with a brand new recipe I recently tried. And I must say, it was a HUGE hit with my family. As a fellow foodie, I am always watching the cooking shows on the food network trying to get ideas of new recipes to try. This one was actually inspired by a recipe I saw on the Rachael Ray Show.

Pork chops can often be a difficult meat to cook, but with this recipe not only were my pork chops flavorful, but also tender and cooked just right! The best part about this recipe is that you can cook the pork chops, potatoes and green beans all in ONE pan at the SAME time! Nothing like an easy, delicious, healthy recipe to serve on a busy weeknight.

Another great aspect of this recipe is it's a well-balanced meal. You get a protein, starch and a vegetable which are essential to eating a nutrient rich diet. This meal has many types of nutritional benefits as well. The red peppers provide you with nearly 3 grams of fiber. The pork chops fulfill recommended amounts of B vitamins and protein. While the green beans are filled with several vitamins and minerals including Vitamin K.

Here is the nutritional information for this dish based on 1 serving:

1 pork chop (bone in) - 187 calories
1 medium potato, baked, no peel with seasoning - 121 cal
1 cup, fresh green beans - 44 cal
1 cup red bell pepper - 38 cal
Seasoning (including lemon juice, paprika, salt, pepper, garlic) - 15 cal

TOTAL CALORIES: 405 cal

Now let's get to the recipe!

Preparation:

Preheat oven to 475°F.

Wash and prepare potatoes, green beans and bell pepper. In this recipe I used russet potatoes, but you can use any kind! You could also use frozen green beans instead of fresh.

In a large bowl or baking pan, mix together 3 tablespoons olive oil, the juice of a freshly squeezed lemon, thyme, paprika and garlic. Season with salt and pepper to taste.

 

Add the pork chops to the marinade and turn to coat.

 

 

On a large rimmed baking sheet, toss the green beans, red peppers and potatoes with 3 Tbs of olive oil. Season with salt and pepper.



 

 

Spread in an even layer.

 

 

Nestle the pork chops among the vegetables.

 

 

Bake the pork chops in the over at 425°F for 25 minutes. The chops should be just cooked through and the vegetables should be tender.

 

 Once finished, let sit for about 5 minutes and then it is ready to serve! Enjoy!!!

 

 

 

 

Roasted Pork Chops with Green Beans and Potatoes

Yield: 4 servings

Prep time: 20 minutes

Cook time: 25-30 minutes           

 

Ingredients:

 

6 Tablespoons of olive oil (divided)

1 lemon (juice)

2 tablespoons chopped fresh thyme

1 Tbsp paprika

4 cloves garlic, grated

Salt and pepper to taste

4 pork chops (Bone in or boneless)

1 12oz bag of green beans (fresh or frozen)

4 medium russet potatoes (can use any type), cut into wedges

1 red bell pepper

 

Preparation:

 

Preheat oven to 475°F.

 

Wash and prepare potatoes, green beans and bell pepper. In this recipe I used russet potatoes but you can use any kind!

 

In a large bowl or baking pan mix together 3 tablespoons olive oil, the juice of a freshly squeezed lemon, thyme, paprika and garlic. Season with salt and pepper to taste.        

 

Add the pork chops to the marinade and turn to coat.

 

On a large, rimmed baking sheet toss the green beans, potatoes and red peppers with 3 Tablespoons of olive oil. Season with salt and pepper.

 

Spread in an even layer.

 

Nestle the pork chops among the vegetables.

 

Bake the pork chops in the over at 425°F for 25 minutes. The chops should be just cooked through and the vegetables should be tender.

 

Once finished, let set for about 5 minutes and then it is ready to serve! Enjoy!!!