Roasted Pork Chops, Potatoes & Green Beans
Serves: 4
  • 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
  1. Pre-heat oven to 475 degrees.
  2. 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.
  3. Drizzle the pork chops with the olive oil and sprinkle with seasoning salt. Place pork chops on top of potatoes and green beans.
  4. 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.
If using Russet or another harder potato, the pork chops and beans might be done before the potatoes. This happened to me and I just removed the pork and beans and continued to roast potatoes for a few more minutes. I didn't have this problem with gold potatoes. But honestly, it wasn't a hassle.
Recipe by Family Balance Sheet at