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

YOUR SOLIN GENERATED RECIPE

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

Savor the rich flavors of pan-seared butterfly pork chops paired with crispy roasted asparagus and a tender roasted sweet potato. This well-balanced meal features perfectly browned pork chops enhanced by a hint of garlic and olive oil, accompanied by the natural sweetness of roasted sweet potato and the fresh, crisp taste of asparagus.

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NUTRITION

447kcal
Protein
32.2g
Fat
24.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Butterfly Pork Chop

1/2 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1-inch cubes. Toss with half of the olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Wash and trim the asparagus, then toss with a drizzle of olive oil, salt, and pepper. Place on a separate baking tray or alongside the sweet potato if space allows.

  • 4

    Roast the sweet potato and asparagus in the oven. Stir the sweet potato halfway through. They should take about 20-25 minutes until tender and slightly crispy.

  • 5

    While the vegetables roast, pat the pork chop dry with paper towels, season both sides with salt and pepper, and rub with minced garlic.

  • 6

    Heat a skillet over medium-high heat with a small drizzle of olive oil. Once hot, add the butterfly pork chop and sear for about 3-4 minutes on each side until golden brown and cooked through.

  • 7

    Allow the pork chop to rest for a few minutes after cooking.

  • 8

    Plate the pork chop alongside the roasted sweet potato and asparagus. Serve warm and enjoy a balanced, flavorful meal.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the rich flavors of pan-seared butterfly pork chops paired with crispy roasted asparagus and a tender roasted sweet potato. This well-balanced meal features perfectly browned pork chops enhanced by a hint of garlic and olive oil, accompanied by the natural sweetness of roasted sweet potato and the fresh, crisp taste of asparagus.

NUTRITION

447kcal
Protein
32.2g
Fat
24.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Butterfly Pork Chop

1/2 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1-inch cubes. Toss with half of the olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Wash and trim the asparagus, then toss with a drizzle of olive oil, salt, and pepper. Place on a separate baking tray or alongside the sweet potato if space allows.

  • 4

    Roast the sweet potato and asparagus in the oven. Stir the sweet potato halfway through. They should take about 20-25 minutes until tender and slightly crispy.

  • 5

    While the vegetables roast, pat the pork chop dry with paper towels, season both sides with salt and pepper, and rub with minced garlic.

  • 6

    Heat a skillet over medium-high heat with a small drizzle of olive oil. Once hot, add the butterfly pork chop and sear for about 3-4 minutes on each side until golden brown and cooked through.

  • 7

    Allow the pork chop to rest for a few minutes after cooking.

  • 8

    Plate the pork chop alongside the roasted sweet potato and asparagus. Serve warm and enjoy a balanced, flavorful meal.