In keeping with my post last week about making your grocery shopping and dinner’s easy, I have a meal that can be made in 30 minutes! I found this recipe in Rachel Ray’s magazine but made a few adaptations, mostly to stick with what was in my kitchen. This requires very little time and just a few ingredients.
As an added bonus this super quick dinner is full of fresh whole foods. After my lessons learned watching Fed Up earlier this week, this is a perfect healthy meal to incorporate into your weekly routine. Pork chops are a great lean meat choice and are full of the vital protein that runners and all athletes need for muscle repair. Protein also helps to keep you feeling full longer.
Italian Seasoned Pork Chops with Roasted Potatoes and Beans
4 bone in pork chops
1 bag of prewashed green beans
4 Yukon Gold potatoes
Salt and Pepper
Preheat oven to 475º. Rinse and cut potatoes in half and then into wedges. In a large bowl combine 3 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons minced garlic, 1 teaspoon thyme, and 1 teaspoon basil. Toss pork chops in and coat.
In another bowl combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon rosemary, 1 teaspoon thyme and a dash of salt and pepper. Add in the vegetables and toss to coat.
On a large baking sheet dump all of the vegetables and spread them out evenly. Place pork chops on top and pop in the oven for 25-30 minutes. Turn the pork chops half way through.
As I said I used whatever I had on hand to make this recipe. The original recipe called for paprika but we were out so I substituted some Italian herbs that I thought might work a little better for my own personal preferences. Just stick with the olive oil, lemon juice and garlic and then season it however you want.
And dinner is served!
What is your favorite way to serve pork chops?