Pork Chops with Rosemary Lemon Potatoes

By carol gorman

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

Details

Servings 4
Preparation time 20mins
Cooking time 38mins
Adapted from familycircle.com

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.