Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

Enjoy succulent pan-seared pork chops encrusted with fresh herbs paired with a colorful medley of roasted vegetables. A simple yet delicious dish, it boasts a delightful crunch in every bite and an aromatic herb finish that elevates the natural flavors of the pork.

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NUTRITION

384kcal
Protein
38.3g
Fat
23.0g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

1 pork chop (6 oz, approx 170g)

1 cup chopped broccoli (91g)

1/2 medium red bell pepper (46g)

1 teaspoon olive oil

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 garlic clove, minced

Salt and black pepper to taste

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PREPARATION

  • 1

    Pat the pork chop dry with a paper towel. Season both sides with salt and black pepper.

  • 2

    Mix the chopped rosemary, thyme, and minced garlic in a small bowl. Rub the herb mixture evenly over both sides of the pork chop.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the pork chop and sear for 3-4 minutes per side, or until a nice crust forms and the internal temperature reaches at least 145°F.

  • 4

    While the pork chop is cooking, preheat your oven to 425°F. Toss the chopped broccoli and sliced red bell pepper with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 12-15 minutes, stirring halfway through, until they are tender and beginning to char at the edges.

  • 6

    Plate the pork chop alongside the roasted vegetables. Serve immediately and enjoy your balanced, herb-infused meal.

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

Enjoy succulent pan-seared pork chops encrusted with fresh herbs paired with a colorful medley of roasted vegetables. A simple yet delicious dish, it boasts a delightful crunch in every bite and an aromatic herb finish that elevates the natural flavors of the pork.

NUTRITION

384kcal
Protein
38.3g
Fat
23.0g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

1 pork chop (6 oz, approx 170g)

1 cup chopped broccoli (91g)

1/2 medium red bell pepper (46g)

1 teaspoon olive oil

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 garlic clove, minced

Salt and black pepper to taste

PREPARATION

  • 1

    Pat the pork chop dry with a paper towel. Season both sides with salt and black pepper.

  • 2

    Mix the chopped rosemary, thyme, and minced garlic in a small bowl. Rub the herb mixture evenly over both sides of the pork chop.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the pork chop and sear for 3-4 minutes per side, or until a nice crust forms and the internal temperature reaches at least 145°F.

  • 4

    While the pork chop is cooking, preheat your oven to 425°F. Toss the chopped broccoli and sliced red bell pepper with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 12-15 minutes, stirring halfway through, until they are tender and beginning to char at the edges.

  • 6

    Plate the pork chop alongside the roasted vegetables. Serve immediately and enjoy your balanced, herb-infused meal.