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

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 Potatoes

YOUR SOLIN GENERATED RECIPE

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

Enjoy tender pan-seared pork chops paired with perfectly roasted Brussels sprouts and sweet potatoes. This harmonious dish offers a blend of savory and subtly sweet notes, creating a satisfying and balanced meal that's as nourishing as it is delicious.

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NUTRITION

378kcal
Protein
33.9g
Fat
19.0g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1 cup Brussels Sprouts, halved

1/2 medium Sweet Potato, cubed

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the halved Brussels sprouts and cubed sweet potato in a bowl with the olive oil, salt, black pepper, and garlic powder until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, stirring halfway for even browning.

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat. Season the pork chop with a pinch of salt and pepper.

  • 5

    Add the pork chop to the hot skillet and sear for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches your desired level of doneness.

  • 6

    Plate the pork chop alongside the roasted Brussels sprouts and sweet potato, and serve immediately.

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

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 Potatoes

YOUR SOLIN GENERATED RECIPE

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

Enjoy tender pan-seared pork chops paired with perfectly roasted Brussels sprouts and sweet potatoes. This harmonious dish offers a blend of savory and subtly sweet notes, creating a satisfying and balanced meal that's as nourishing as it is delicious.

NUTRITION

378kcal
Protein
33.9g
Fat
19.0g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1 cup Brussels Sprouts, halved

1/2 medium Sweet Potato, cubed

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the halved Brussels sprouts and cubed sweet potato in a bowl with the olive oil, salt, black pepper, and garlic powder until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, stirring halfway for even browning.

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat. Season the pork chop with a pinch of salt and pepper.

  • 5

    Add the pork chop to the hot skillet and sear for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches your desired level of doneness.

  • 6

    Plate the pork chop alongside the roasted Brussels sprouts and sweet potato, and serve immediately.