YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables
Savor a beautifully pan-seared pork chop adorned with a fragrant herb crust, perfectly paired with a medley of roasted vegetables. The dish combines tender, juicy pork with vibrant seasonal veggies, drizzled with a touch of olive oil and sprinkled with aromatic herbs, creating a delightful balance of flavors and textures.
INGREDIENTS
6 oz Pork Chop
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 tsp Olive Oil
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
1 clove Garlic
Salt & Black Pepper to taste
PREPARATION
Pat the pork chop dry with paper towels and season both sides with salt and pepper.
In a small bowl, mix chopped fresh rosemary, thyme, and minced garlic to create the herb crust.
Press the herb mixture onto both sides of the pork chop, ensuring an even coating.
Heat a skillet over medium-high heat and add olive oil. Once hot, add the pork chop.
Sear the pork chop for about 3-4 minutes on each side until a golden crust forms.
Meanwhile, preheat your oven to 400°F.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a light drizzle of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.
Once the pork chop reaches an internal temperature of 145°F and the vegetables are roasted, plate together and serve warm.