NUTRITION

SERVINGS

INGREDIENTS

7 oz thin-cut boneless pork loin chops

1 medium russet potato

1 cup fresh green beans

1 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried rosemary

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Scrub the russet potato and cut into 1/2-inch cubes.

• 3

  In a bowl, toss potato cubes with 0.5 tsp olive oil, dried rosemary, and a pinch of salt and pepper.

• 4

  Spread potatoes on a baking sheet and roast for 20-25 minutes until crispy and golden.

• 5

  While potatoes roast, season the pork chops with garlic powder, onion powder, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tsp olive oil in a skillet over medium-high heat.

• 7

  Sear the thin pork chops for 2-3 minutes per side until the internal temperature reaches 145°F (63°C).

• 8

  Steam the green beans in a small amount of water for 4-5 minutes until bright green and tender-crisp.

• 9

  Serve the pork chops immediately with the roasted potatoes and steamed green beans.