Garlic-Rubbed Pork Chops With Roasted Potatoes And Broccoli

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Pork · gluten-free, high-protein

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Ingredients

• 3/4 lb boneless pork chops, 1 inch thick
• 1 lb red potatoes, quartered
• 1/2 lb broccoli, cut in florets
• 2 1/2 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan
• 1 tsp each rosemary, salt, pepper, onion powder

Method (tap to check — screen stays awake)

1. Heat the oven to 450F and toss the potatoes with 2 tbsp oil, salt, and rosemary; roast cut-side down 20 minutes until the flat faces are deep brown.
2. Mash the garlic with the remaining seasonings and 1 tbsp oil into a paste and rub it over both sides of the chops.
3. Add the broccoli, tossed with 1 tbsp oil, to the pan and roast 12 minutes more until the florets char at the tips.
4. Sear the chops in the remaining oil in a heavy skillet over medium-high, 4 minutes per side, until crusted and reading 145F at the center.
5. Add the butter to the skillet and baste the chops with the foaming butter for 30 seconds.
6. Rest the chops 5 minutes on a board so they stay juicy when cut.
7. Toss the roasted vegetables with the Parmesan and serve alongside with the pan butter spooned over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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