- 4
- 20 mins
- 38 mins
Ingredients
- 1 tablespoon plus 2 tsp rosemary, chopped
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 teaspoons grated lemon zest
- 1 1/8 teaspoons salt
- 1/4 teaspoon ground black pepper
- 4 bone-in pork chops (about 1 3/4 lbs)
- 4 tablespoons canola oil
- 1 1/2 pounds Yukon gold potatoes, thinly sliced
- 3/4 pound green beans
Preparation
Step 1
Heat oven to 400 degrees .
In a small bowl, combine 1 tbsp rosemary, the lemon juice, garlic, 1 tsp lemon zest, 1/2 tsp salt and the pepper. Rub half the mixture onto pork chops. Heat 2 tbsp oil in a 12-inch cast-iron skillet over high heat. Add 2 chops and brown 2 minutes, turning once. Transfer to a plate. Repeat with remaining 2 chops.
Reduce heat to medium-high. Toss potatoes with remaining herb mixture and 1/2 tsp salt. Fan slices into pan and drizzle with 1 tbsp oil. Cook, covered with foil, 5 minutes, without stirring. If you can, flip potatoes onto a plate or flip in pan with a spatula. Pour remaining oil into pan around edges of potatoes. Cook 5 more minutes, covered.
Return chops to pan; carefully transfer to oven. Bake at 400 degrees for 8 to 10 minutes.
Meanwhile, bring a medium saucepan of water to a boil. Add green beans and cook 4 minutes. Drain and toss with 2 tsp rosemary, 1 tsp lemon zest and 1/8 tsp salt.
Servings Per Recipe: 4 PER SERVING: 468 cal., 22 g total fat 38 g carb. (6 g fiber), 33 g pro.