Pan-Seared Pork Chops with Roasted Brussels Sprouts and Sweet Potato

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

Pan-Seared Pork Chops with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Roasted Brussels Sprouts and Sweet Potato

Enjoy a perfectly pan-seared pork chop paired with tender roasted Brussels sprouts and a lightly caramelized sweet potato. This dish offers a savory, balanced plate with crispy edges and a melt-in-your-mouth pork, accentuated by a hint of olive oil and seasoning to awaken your senses.

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NUTRITION

476kcal
Protein
38.3g
Fat
25.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop, center-cut, boneless

1 cup Brussels Sprouts

1/2 medium Sweet Potato (halved)

1/2 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil. Sear the pork chop for about 3-4 minutes on each side until it develops a golden-brown crust.

  • 4

    While the pork is searing, prepare the vegetables. Trim and halve the Brussels sprouts and slice the sweet potato into rounds or wedges.

  • 5

    Toss the Brussels sprouts and sweet potato with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the vegetables in the oven and roast for about 15-20 minutes, until tender and slightly caramelized.

  • 7

    Once seared and cooked to your preferred doneness, let the pork chop rest for a few minutes before slicing.

  • 8

    Serve the pork chop alongside the roasted Brussels sprouts and sweet potato for a balanced and flavorful meal.

Pan-Seared Pork Chops with Roasted Brussels Sprouts and Sweet Potato

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

Pan-Seared Pork Chops with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Roasted Brussels Sprouts and Sweet Potato

Enjoy a perfectly pan-seared pork chop paired with tender roasted Brussels sprouts and a lightly caramelized sweet potato. This dish offers a savory, balanced plate with crispy edges and a melt-in-your-mouth pork, accentuated by a hint of olive oil and seasoning to awaken your senses.

NUTRITION

476kcal
Protein
38.3g
Fat
25.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop, center-cut, boneless

1 cup Brussels Sprouts

1/2 medium Sweet Potato (halved)

1/2 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil. Sear the pork chop for about 3-4 minutes on each side until it develops a golden-brown crust.

  • 4

    While the pork is searing, prepare the vegetables. Trim and halve the Brussels sprouts and slice the sweet potato into rounds or wedges.

  • 5

    Toss the Brussels sprouts and sweet potato with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the vegetables in the oven and roast for about 15-20 minutes, until tender and slightly caramelized.

  • 7

    Once seared and cooked to your preferred doneness, let the pork chop rest for a few minutes before slicing.

  • 8

    Serve the pork chop alongside the roasted Brussels sprouts and sweet potato for a balanced and flavorful meal.