Sheet-Pan Pork Chops With Potato Wedges And Green Beans

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

American · 30 min · Pork · high-protein

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Ingredients

• 4, about 6 oz each boneless pork chops
• 1 1/4 lb, cut in wedges russet potatoes
• 6 oz, trimmed green beans
• 1 1/2 tbsp olive oil
• 1 tbsp butter
• 1/4 cup grated parmesan
• 2 cloves, minced garlic
• 2 soft dinner rolls
• 1 tsp each smoked paprika, dried thyme, salt and pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 450F and microwave the potato wedges in a covered bowl for 5 minutes - that head start is the only way they finish in the same time as the chops.
2. Toss the hot wedges with 2 tablespoons of the oil, the paprika and salt, spread them on a sheet pan cut-side down, and roast 8 minutes.
3. Meanwhile rub the chops with the rest of the oil, the thyme, garlic, salt and pepper. Push the potatoes aside, lay the chops and green beans on the pan, and roast 12 minutes more until the chops read 145F and the wedges are crisp at the corners.
4. Dot everything with butter and parmesan, let the chops rest 3 minutes so the juices settle, and serve with warmed rolls.

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

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