Herb-Crusted Pork Chops with Roasted Sweet Potatoes

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

Herb-Crusted Pork Chops with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Chops with Roasted Sweet Potatoes

Savor a perfectly seasoned pork chop crusted with fragrant herbs and paired with tender roasted sweet potatoes. The dish balances savory meaty goodness with the natural sweetness of roasted vegetables, making for a wholesome and satisfying meal.

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NUTRITION

374kcal
Protein
33.7g
Fat
20.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Lightly brush the pork chop with olive oil to help the herb crust adhere.

  • 4

    Peel and cut the sweet potato into 1/2-inch thick rounds or cubes.

  • 5

    Toss the sweet potato pieces with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 6

    Place the pork chop on a baking sheet lined with parchment paper and spread the sweet potato pieces around it.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the pork chop reaches an internal temperature of 145°F and the sweet potatoes are tender.

  • 8

    Let the pork chop rest for a few minutes before serving alongside the roasted sweet potatoes.

Herb-Crusted Pork Chops with Roasted Sweet Potatoes

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

Herb-Crusted Pork Chops with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Chops with Roasted Sweet Potatoes

Savor a perfectly seasoned pork chop crusted with fragrant herbs and paired with tender roasted sweet potatoes. The dish balances savory meaty goodness with the natural sweetness of roasted vegetables, making for a wholesome and satisfying meal.

NUTRITION

374kcal
Protein
33.7g
Fat
20.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Lightly brush the pork chop with olive oil to help the herb crust adhere.

  • 4

    Peel and cut the sweet potato into 1/2-inch thick rounds or cubes.

  • 5

    Toss the sweet potato pieces with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 6

    Place the pork chop on a baking sheet lined with parchment paper and spread the sweet potato pieces around it.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the pork chop reaches an internal temperature of 145°F and the sweet potatoes are tender.

  • 8

    Let the pork chop rest for a few minutes before serving alongside the roasted sweet potatoes.