Pat pork dry. Combine 1 tablespoon oil, rosemary, thyme, sage, orange zest, garlic, and 1/4 teaspoon salt and black pepper; rub on chops and let stand at room temperature for 30 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Hit all your macros with this recipe! Our dietitian-approved pork chop and veggie dinner has 430 kcals, 35% fat, 23% protein, and 45% carbs.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Pork Chops and Veggies | ||
| 4 (4-oz. each) bone-in pork top loin chops, 1/2-inch thick | ||
| 1 tbsp. plus 2 tsp. Gustare Vita olive oil, divided | ||
| 1 ½ tsp. fresh rosemary, chopped | ||
| 1 ½ tsp. fresh thyme, chopped | ||
| 1 ½ tsp. fresh sage, chopped | ||
| 1 ½ tsp. orange zest | ||
| 2 clove(s) garlic, minced | ||
| ½ tsp. salt, divided | ||
| ½ tsp. Hy-Vee ground black pepper, divided | ||
| 1 (1-1/2-lbs.) bag Hy-Vee Smart Bite strawberry red potatoes, halved | ||
| 2 large yellow bell peppers, seeded and cut into 1/4-inch wide strips | ||
| 1 lbs. French green beans, trimmed and cooked | ||
| Fresh cilantro, for garnish | ||
| Avocado-Orange Salsa | ||
| 1 c. orange, cut into segments and chopped | ||
| ½ c. ripe avocado, seeded, peeled, and chopped | ||
| 2 tbsp. fresh cilantro, chopped | ||
| 2 tbsp. fresh jalapeno, seeded and chopped | ||
| 2 tbsp. green onion, chopped | ||
| 1 tsp. orange zest | ||
| 1 tbsp. orange juice | ||
| Hy-Vee salt | ||
Things To Grab
- Small bowl
- Rimmed baking pan
- Hy-Vee nonstick cooking spray
- Cast iron skillet
- Meat thermometer
Directions
Prepare Avocado-Orange Salsa: Combine orange segments, avocado, cilantro, jalapeno, green onion, orange zest, and orange juice. Season to taste; set aside.
Preheat oven to 425 degrees. Spray a rimmed baking pan with cooking spray. Toss potatoes with 2 tablespoons oil and 1/4 teaspoon each salt and black pepper. Add to prepared pan. Roast 20 minutes add bell peppers. Roast 15 minutes more or until potatoes are tender.
Spray a cast-iron skillet with cooking spray; heat over medium-high heat. Cook pork chops, two at a time, about 5 minutes or until done (145 degrees), turning once halfway through. Serve with vegetables and Avocado-Orange Salsa. Garnish with cilantro, if desired.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 60mg
- Sodium: 360mg
- Total Carbohydrates: 48g
- Protein: 25g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 35%