Pan-Seared Pork Chops with Roasted Asparagus 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 Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Roasted Asparagus and Sweet Potato

Savor the vibrant flavors of a perfectly pan-seared pork chop paired with roasted asparagus and a tender, lightly seasoned sweet potato. This dish balances lean protein with nutritious veggies for a satisfying meal.

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NUTRITION

382kcal
Protein
34g
Fat
15g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Chop (lean)

150g Sweet Potato

100g Asparagus

0.5 tbsp Olive Oil

Salt, to taste

Black Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of half the olive oil, salt, and black pepper. Spread evenly on a baking sheet.

  • 3

    Trim the asparagus ends and toss with the remaining olive oil, salt, and pepper. Place on the baking sheet alongside the sweet potato.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway.

  • 5

    While the vegetables roast, season the pork chop with salt and black pepper. Heat a skillet over medium-high heat.

  • 6

    Sear the pork chop for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 145°F (63°C) for a slightly pink center.

  • 7

    Allow the pork chop to rest for a few minutes after searing, then serve with the roasted sweet potato and asparagus.

Pan-Seared Pork Chops with Roasted Asparagus 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 Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Roasted Asparagus and Sweet Potato

Savor the vibrant flavors of a perfectly pan-seared pork chop paired with roasted asparagus and a tender, lightly seasoned sweet potato. This dish balances lean protein with nutritious veggies for a satisfying meal.

NUTRITION

382kcal
Protein
34g
Fat
15g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Chop (lean)

150g Sweet Potato

100g Asparagus

0.5 tbsp Olive Oil

Salt, to taste

Black Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of half the olive oil, salt, and black pepper. Spread evenly on a baking sheet.

  • 3

    Trim the asparagus ends and toss with the remaining olive oil, salt, and pepper. Place on the baking sheet alongside the sweet potato.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway.

  • 5

    While the vegetables roast, season the pork chop with salt and black pepper. Heat a skillet over medium-high heat.

  • 6

    Sear the pork chop for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 145°F (63°C) for a slightly pink center.

  • 7

    Allow the pork chop to rest for a few minutes after searing, then serve with the roasted sweet potato and asparagus.