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

Savor a perfectly pan-seared pork chop with a fragrant herb crust, complemented by a colorful medley of roasted broccoli, carrots, and red bell peppers. This dish is as pleasing to the palate as it is balanced, offering a delightful mix of textures, aromas, and a vibrant presentation.

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NUTRITION

463kcal
Protein
43.5g
Fat
26.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 Pork Chop (6 oz boneless loin, trimmed)

1 cup Broccoli

0.5 cup Carrots (halved)

0.5 cup Red Bell Pepper (sliced)

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Once the oil is hot, place the pork chop in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 145°F. Remove from heat and let it rest.

  • 4

    Preheat your oven to 425°F.

  • 5

    In a bowl, toss the broccoli, carrots, and red bell pepper with a drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and lightly charred.

  • 7

    Plate the pork chop alongside the roasted vegetables. Enjoy your balanced and flavorful 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

Savor a perfectly pan-seared pork chop with a fragrant herb crust, complemented by a colorful medley of roasted broccoli, carrots, and red bell peppers. This dish is as pleasing to the palate as it is balanced, offering a delightful mix of textures, aromas, and a vibrant presentation.

NUTRITION

463kcal
Protein
43.5g
Fat
26.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 Pork Chop (6 oz boneless loin, trimmed)

1 cup Broccoli

0.5 cup Carrots (halved)

0.5 cup Red Bell Pepper (sliced)

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Once the oil is hot, place the pork chop in the skillet and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 145°F. Remove from heat and let it rest.

  • 4

    Preheat your oven to 425°F.

  • 5

    In a bowl, toss the broccoli, carrots, and red bell pepper with a drizzle of olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and lightly charred.

  • 7

    Plate the pork chop alongside the roasted vegetables. Enjoy your balanced and flavorful meal!