NUTRITION

SERVINGS

INGREDIENTS

8 oz pork loin chop

1 cup baby potatoes

2 tsp olive oil

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Halve the baby potatoes and toss them on the baking sheet with 1 tsp of olive oil, half the sea salt, and half the black pepper.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and tender.

• 4

  While potatoes roast, pat the pork chop dry with a paper towel and season both sides with the remaining salt, pepper, and finely chopped fresh rosemary.

• 5

  Heat the remaining 1 tsp of olive oil in a heavy skillet over medium-high heat.

• 6

  Place the pork chop in the hot skillet and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F.

• 7

  In the final minute of cooking, add the minced garlic to the pan, stirring constantly to avoid burning while it infuses the pork.

• 8

  Remove the pork from the pan and let it rest for 3 minutes, then drizzle with fresh lemon juice and serve alongside the roasted potatoes.