Name: Pan-Seared Pork Chops with Roasted Tomatoes and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz pork chop; 0.75 medium potato; 0.5 cup cherry tomatoes; 2 tsp olive oil; 0.5 tsp dried rosemary; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Pan-Seared Pork Chops with Roasted Tomatoes and Potatoes

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Chops with Roasted Tomatoes and Potatoes

Tender pork chops pan-seared until golden, served with crispy roasted potatoes and burst cherry tomatoes that release their sweet juices.

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NUTRITION

Protein

41.5g

Fat

34.4g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

7 oz pork chop

0.75 medium potato

0.5 cup cherry tomatoes

2 tsp olive oil

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Dice the potato into 1/2-inch cubes and place them on the baking sheet.
3
Toss the potatoes with 1 teaspoon of olive oil, half of the dried rosemary, and a pinch of the salt and pepper.
4
Roast the potatoes for 15 minutes, then add the cherry tomatoes to the same tray and roast for an additional 10 minutes until the tomatoes burst and potatoes are golden.
5
While the vegetables roast, season the pork chop on both sides with garlic powder, the remaining rosemary, salt, and pepper.
6
Heat the remaining 1 teaspoon of olive oil in a heavy-bottomed skillet over medium-high heat.
7
Sear the pork chop for 4 to 5 minutes per side, or until the internal temperature reaches 145°F.
8
Remove the pork from the pan and let it rest for 3 to 5 minutes to lock in the juices before serving with the roasted potatoes and tomatoes.