I found this dish on Rachael Ray and I have made it at least 3 times in the last month. Prior to finding the recipe, I had all but abandoned cooking pork chops. I just couldn’t make them without over-cooking and drying them out.
But I had never roasted pork chops before and I don’t think I’ll cook them any other way again. Honestly, I should have known. I prefer roasting chicken over any other cooking method.
This dish is so easy and basically is a one pan dish. Rachael’s recipe calls for many more ingredients, but I kept it simple and simply used olive oil and some seasoning salt. Use the spices and herbs that you enjoy.
- 4 (1 inch thick) pork chops, thinner chops won't take as long to roast
- 4 medium potatoes, chopped or sliced, I prefer Yukon Gold potatoes, but I've also made this with Russet.
- 2 cups green beans, ends sniped off.
- olive oil
- seasoning salt, or your favorite herbs and spices
- Pre-heat oven to 475 degrees.
- Place the potatoes and green beans in a rimmed baking sheet. Drizzle to coat with the olive oil and sprinkle with the seasoning salt. Shake pan to make sure the potatoes and beans are evenly covered.
- Drizzle the pork chops with the olive oil and sprinkle with seasoning salt. Place pork chops on top of potatoes and green beans.
- Roast for 15 minutes. Flip the pork chops and stir the potatoes and beans. Roast for another 10 minutes or until pork chops are cooked through and the potatoes can be poked with a fork.
This post is linked to Thrifty Thursday.