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Roast Pork Chops with Green Beans and Potatoes
INGRIDSTEVENS10Ingredients
50Minutes
670Calories
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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 6 Tbsp. olive oil
- 1 lemon (juiced, about 3 tbsp.)
- 2 Tbsp. chopped fresh thyme
- 1 Tbsp. smoked paprika
- 4 cloves garlic (grated or pasted)
- salt
- 4 bone-in pork chops (each 1 inch thick)
- 12 oz. green beans (trimmed, or haricots verts)
- 4 yukon gold potatoes (medium, about 1 1/2 lbs., cut into 1/2-inch wedges)
- 1 roasted red bell pepper (jarred, coarsely chopped)
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Directions
- Preheat the oven to 475 degrees
- 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.
- 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.
- Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 25 minutes.
NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories670Calories from Fat420 |
% DAILY VALUE |
Total Fat47g72% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol80mg27% |
Sodium280mg12% |
Potassium1500mg43% |
Protein27g |
Calories from Fat420 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber12g48% |
Sugars3g |
Vitamin A30% |
Vitamin C100% |
Calcium15% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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