Pork Chops with Green Beans and Potatoes Recipe

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My friend Kelly over at Kicking It With Kelly, shared this great one pot recipe with me. I am super excited to share it with you!

How is the weather where you are? Up north, we are getting hit with some pretty low temps with the threat of snow literally hanging over our heads. On days like this, all I want is some comfort food. The only thing that can make a hearty meal any better is if it is cooked in one pan. That is why I love this recipe for Roast Pork Chops with Green Beans and Potatoes.

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I usually have herbs in the house, and if I am out of thyme for this recipe, I can use rosemary, basil or whatever I have on hand. You can also use russet, red or any other type of potato and you can use fresh, sliced red peppers if you prefer that to the roasted red peppers and can add slices of lemon for added zest. This is such a flexible recipe, you can add or take away whatever you like. The big thing, is it cooks in one pan and the end result is a mouth watering meal that will take the chill out of your bones!

Roast Pork Chops with Green Beans and Potatoes

Pork Chops with Green Beans and Potatoes Recipe:

Pork Chops with Green Beans and Potatoes Recipe
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • ⅓ cup olive oil
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon smoked paprika
  • 4 cloves garlic, grated or pasted
  • Salt and pepper to taste
  • 4 bone-in pork chops (each 1 inch thick)
  • 12 ounces trimmed green beans
  • 1 pound of Yukon Gold potatoes, thick sliced
  • 1 jar of roasted red peppers
Instructions
  1. Preheat the oven to 475 degrees
  2. In a large bowl, mix ½ of the olive oil, thyme, paprika and garlic; season with salt and pepper. Add the pork chops coat both sides
  3. In a large bowl, add the remainder of the olive oil, red peppers, including the oil from the jar, add green beans and potatoes. Toss to coat.
  4. In a 9x13 pan, evenly distribute the green beans, potatoes and red peppers
  5. Lay the pork chops on top of the vegetables.
  6. Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 30-40 minutes.

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