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 a savory and balanced meal featuring a herb-crusted pork chop seared to perfection alongside a medley of roasted vegetables. This dish offers a beautiful combination of tender pork enhanced by fragrant rosemary and thyme, paired with lightly caramelized broccoli, carrots, and cauliflower, all finished with a hint of olive oil.

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NUTRITION

393kcal
Protein
37.6g
Fat
24.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop

1/2 cup Broccoli Florets

1/2 cup Sliced Carrots

1/2 cup Cauliflower Florets

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the pork chop dry and season both sides with salt, pepper, garlic powder, dried rosemary, and dried thyme.

  • 2

    Heat a skillet over medium-high heat and add the pork chop. Sear for about 3-4 minutes per side until a brown crust forms. Reduce heat to medium and cook an additional 2 minutes per side or until it reaches your desired doneness.

  • 3

    While the pork is cooking, preheat your oven to 400°F. Toss the broccoli, carrots, and cauliflower with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 5

    Plate the pork chop alongside the roasted vegetables and serve immediately.

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 a savory and balanced meal featuring a herb-crusted pork chop seared to perfection alongside a medley of roasted vegetables. This dish offers a beautiful combination of tender pork enhanced by fragrant rosemary and thyme, paired with lightly caramelized broccoli, carrots, and cauliflower, all finished with a hint of olive oil.

NUTRITION

393kcal
Protein
37.6g
Fat
24.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop

1/2 cup Broccoli Florets

1/2 cup Sliced Carrots

1/2 cup Cauliflower Florets

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the pork chop dry and season both sides with salt, pepper, garlic powder, dried rosemary, and dried thyme.

  • 2

    Heat a skillet over medium-high heat and add the pork chop. Sear for about 3-4 minutes per side until a brown crust forms. Reduce heat to medium and cook an additional 2 minutes per side or until it reaches your desired doneness.

  • 3

    While the pork is cooking, preheat your oven to 400°F. Toss the broccoli, carrots, and cauliflower with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 5

    Plate the pork chop alongside the roasted vegetables and serve immediately.