Seared Pork Chops with Herb Roasted Beans and Corn

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

Seared Pork Chops with Herb Roasted Beans and Corn

YOUR SOLIN GENERATED RECIPE

Seared Pork Chops with Herb Roasted Beans and Corn

Pan-seared pork chops served with a medley of oven-roasted cannellini beans and sweet corn tossed in fresh rosemary and garlic for a satisfying, golden crunch.

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NUTRITION

465kcal
Protein
46.3g
Fat
16.5g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Pork Chop

1/2 cup Cannellini Beans

1/2 cup Sweet Corn

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    In a small bowl, toss the rinsed cannellini beans and corn with half of the olive oil, minced garlic, and chopped rosemary.

  • 3

    Spread the bean and corn mixture onto the baking sheet and roast for 15 to 18 minutes until the beans are slightly crisp.

  • 4

    While the vegetables roast, season the pork chops on both sides with sea salt and black pepper.

  • 5

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

  • 6

    Place the pork chops in the skillet and sear for 4 to 5 minutes per side until they reach an internal temperature of 145 degrees Fahrenheit.

  • 7

    Remove the pork from the pan and let it rest for 3 minutes to keep it juicy.

  • 8

    Serve the seared pork chops alongside the roasted herb beans and corn for a clean, protein-packed meal.

Seared Pork Chops with Herb Roasted Beans and Corn

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

Seared Pork Chops with Herb Roasted Beans and Corn

YOUR SOLIN GENERATED RECIPE

Seared Pork Chops with Herb Roasted Beans and Corn

Pan-seared pork chops served with a medley of oven-roasted cannellini beans and sweet corn tossed in fresh rosemary and garlic for a satisfying, golden crunch.

NUTRITION

465kcal
Protein
46.3g
Fat
16.5g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Pork Chop

1/2 cup Cannellini Beans

1/2 cup Sweet Corn

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    In a small bowl, toss the rinsed cannellini beans and corn with half of the olive oil, minced garlic, and chopped rosemary.

  • 3

    Spread the bean and corn mixture onto the baking sheet and roast for 15 to 18 minutes until the beans are slightly crisp.

  • 4

    While the vegetables roast, season the pork chops on both sides with sea salt and black pepper.

  • 5

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

  • 6

    Place the pork chops in the skillet and sear for 4 to 5 minutes per side until they reach an internal temperature of 145 degrees Fahrenheit.

  • 7

    Remove the pork from the pan and let it rest for 3 minutes to keep it juicy.

  • 8

    Serve the seared pork chops alongside the roasted herb beans and corn for a clean, protein-packed meal.