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.

Pork Chop Veggie Dinner

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. 

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. 