Roasted Pork Chops With Green Beans & Potatoes

With a long winter of snow and sub-zero temps we all need a little break and this recipe provides just that plus some comfort. This is a simple recipe to make taking just under 40 minutes and a basic list of ingredients you most likely already have stocked in your pantry! We have two options listed below.

Option 1 (our favorite pork chop recipe)

Thaw and pat dry your pork chops. In a cast iron skillet rub them with a little olive oil, salt and pepper on both sides. Broil on high for 8 minutes on each side. Enjoy!

Option 2

//ingredients//

• 6 tablespoons olive oil

• divided juice of 1 lemon (about 3 tbsp) 

• 2 tbsp chopped fresh thyme 

• 1 tbsp plus 1 tsp smoked paprika 

• 4 cloves garlic, grated or pasted 

• salt and pepper 

• 4 bone-in pork chops (each 1-in thick) 

• 1 12-oz bag trimmed green beans

• 4 medium yukon gold potatoes (about 1 1/2 lbs), cut into 1/2-in wedges  

//directions//

1. Preheat oven to 475°F.

2. In a large bowl, mix 3 tablespoons olive oil, the lemon juice, thyme, paprika and garlic; season with salt and pepper.

3. Add the pork chops and turn to coat. On a large, rimmed baking sheet, toss the green beans, potatoes with the remaining 3 tablespoons olive oil; season. Spread in an even layer.

4. Nestle the pork chops among the vegetables.

5. Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 25 minutes. Enjoy!