Roasted Pork Chops with Green Beans & Potatoes

Photo by Holly K.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from rachaelraymag.com

Ingredients

  • 6

    Tbsp olive oil

  • 1

    lemon, juiced (about 3 Tbsp)

  • 2

    Tbsp chopped fresh thyme

  • 1

    Tbsp plus 1 tsp. smoked paprika

  • 4

    cloves garlic, grated or pasted

  • Salt and pepper

  • 4

    bone-in pork chops (each 1-inch thick)

  • 1

    bag (12 oz) trimmed green beans

  • 4

    medium Yukon Gold potatoes (about 1 1/2 lbs.), cut into 1/2-inch wedges

  • 1

    jarred roasted red bell pepper, coarsely chopped

Directions

1. Preheat the oven to 475F. 2. In a large bowl, mix 3 Tbsp. olive oil, the lemon juice, thyme, paprika and garlic; season with salt and pepper. Add the pork chops and turn to coat. 3. On a large rimmed baking sheet, toss the green beans, potatoes and red pepper with the remaining 3 Tbsp. olive oil; season. Spread in an even layer. Nestle the pork chops among the vegetables. 4. Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 25 minutes.

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