Pan-Seared Pork Chops with Crispy Roasted Potatoes

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

Pan-Seared Pork Chops with Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Crispy Roasted Potatoes

Enjoy a perfectly pan-seared 6-ounce pork chop paired with golden, crispy roasted baby potatoes. Infused with aromatic garlic and rosemary, this dish is as wholesome as it is satisfying, making it a balanced meal for dinner.

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NUTRITION

432kcal
Protein
35.3g
Fat
22.6g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop (~170g)

120g Baby Potatoes

1 tsp Olive Oil (5g)

1 Garlic Clove

1 sprig Fresh Rosemary

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the potatoes.

  • 2

    Wash and halve the baby potatoes. Toss them with olive oil, minced garlic, roughly chopped rosemary, salt, and pepper in a bowl.

  • 3

    Spread the potatoes in a single layer on a baking sheet and roast for 20-25 minutes or until golden and crispy, stirring halfway through.

  • 4

    While the potatoes roast, season the pork chop on both sides with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the pork chop and sear for about 3-4 minutes per side until a golden crust forms.

  • 6

    If the pork chop is thicker, reduce the heat slightly and cook until the internal temperature reaches 145°F for a juicy result.

  • 7

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

Pan-Seared Pork Chops with Crispy Roasted Potatoes

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

Pan-Seared Pork Chops with Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Crispy Roasted Potatoes

Enjoy a perfectly pan-seared 6-ounce pork chop paired with golden, crispy roasted baby potatoes. Infused with aromatic garlic and rosemary, this dish is as wholesome as it is satisfying, making it a balanced meal for dinner.

NUTRITION

432kcal
Protein
35.3g
Fat
22.6g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop (~170g)

120g Baby Potatoes

1 tsp Olive Oil (5g)

1 Garlic Clove

1 sprig Fresh Rosemary

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the potatoes.

  • 2

    Wash and halve the baby potatoes. Toss them with olive oil, minced garlic, roughly chopped rosemary, salt, and pepper in a bowl.

  • 3

    Spread the potatoes in a single layer on a baking sheet and roast for 20-25 minutes or until golden and crispy, stirring halfway through.

  • 4

    While the potatoes roast, season the pork chop on both sides with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the pork chop and sear for about 3-4 minutes per side until a golden crust forms.

  • 6

    If the pork chop is thicker, reduce the heat slightly and cook until the internal temperature reaches 145°F for a juicy result.

  • 7

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