Baked Pork Chops with Green Beans
· 28 min · Pork · gluten-free, low-carb, high-protein
428 cal
49g protein
13g carbs
20g fat
per serving · estimated
Ingredients
- 3 (about 1½ lb total) boneless pork chops, about ¾ inch thick
- 3/4 lb fresh green beans, trimmed
- 3/4 tbsp olive oil
- 3/4 tbsp butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon
Method (tap to check — screen stays awake)
- Heat the oven to 425°F for about 10 minutes, and place a rack in the center for even cooking.
- Pat the pork chops dry with paper towels, then season both sides with the salt, pepper, garlic powder, and thyme so the surface browns well.
- Toss the green beans with the olive oil and melted butter on a rimmed baking sheet, then spread them into a single layer around the edges.
- Set the pork chops in the center of the pan with space between them; crowded chops release steam and brown less well.
- Bake at 425°F for 12–16 minutes, turning the green beans once halfway through, until the pork reaches 145°F in the thickest part and the beans are tender with a few browned spots.
- Transfer the pork chops to a plate and let them rest for 3 minutes so the juices stay in the meat; if the beans need extra color, return the pan to the oven while the chops rest.
- Squeeze the lemon over the pork and beans just before serving, using more or less to taste.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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