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 this elegant yet satisfying dish featuring a succulent herb-crusted pork chop paired with a medley of roasted vegetables. The pork chop is pan-seared to achieve a delightful golden crust while locking in its natural juices, and it's beautifully complemented by the tender, caramelized flavors of roasted carrots, zucchini, and red bell pepper. Perfect for a balanced dinner that marries savory protein with the natural sweetness of fresh produce.

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NUTRITION

355kcal
Protein
32.8g
Fat
19.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1 medium Carrot

1 small Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the pork chop dry with a paper towel and season both sides with garlic powder, salt, and pepper.

  • 2

    Gently press chopped fresh rosemary and thyme onto the surface of the pork chop to create an herb crust.

  • 3

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

  • 4

    Once the oil is hot, place the pork chop in the skillet and sear for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 145°F.

  • 5

    Meanwhile, preheat your oven to 425°F.

  • 6

    Chop the carrot, zucchini, and red bell pepper into uniform pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 8

    Plate the pork chop alongside a generous serving of 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

Savor this elegant yet satisfying dish featuring a succulent herb-crusted pork chop paired with a medley of roasted vegetables. The pork chop is pan-seared to achieve a delightful golden crust while locking in its natural juices, and it's beautifully complemented by the tender, caramelized flavors of roasted carrots, zucchini, and red bell pepper. Perfect for a balanced dinner that marries savory protein with the natural sweetness of fresh produce.

NUTRITION

355kcal
Protein
32.8g
Fat
19.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1 medium Carrot

1 small Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the pork chop dry with a paper towel and season both sides with garlic powder, salt, and pepper.

  • 2

    Gently press chopped fresh rosemary and thyme onto the surface of the pork chop to create an herb crust.

  • 3

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

  • 4

    Once the oil is hot, place the pork chop in the skillet and sear for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 145°F.

  • 5

    Meanwhile, preheat your oven to 425°F.

  • 6

    Chop the carrot, zucchini, and red bell pepper into uniform pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 8

    Plate the pork chop alongside a generous serving of roasted vegetables and serve immediately.