How is the weather where you are? Up north, we are getting hit with some pretty low temps with the threat of snow literally hanging over our heads. On days like this, all I want is some comfort food. The only thing that can make a hearty meal any better is if it is cooked in one pan. That is why I love this recipe for Roast Pork Chops with Green Beans and Potatoes.
I usually have herbs in the house, and if I am out of thyme for this recipe, I can use rosemary, basil or whatever I have on hand. You can also use russet, red or any other type of potato and you can use fresh, sliced red peppers if you prefer that to the roasted red peppers and can add slices of lemon for added zest. This is such a flexible recipe, you can add or take away whatever you like. If you are looking for the perfect dessert to serve with this meal, my M&M Red Velvet Brownie Recipe is perfect!
- 1/3 cup olive oil
- 2 tablespoons chopped fresh thyme
- 1 tablespoon smoked paprika
- 4 cloves garlic, grated or pasted
- Salt and pepper to taste
- 4 bone-in pork chops (each 1 inch thick)
- 12 ounces trimmed green beans
- 1 pound of Yukon Gold potatoes, thick sliced
- 1 jar of roasted red peppers
- Preheat the oven to 475 degrees
- In a large bowl, mix 1/2 of the olive oil, thyme, paprika and garlic; season with salt and pepper. Add the pork chops coat both sides
- In a large bowl, add the remainder of the olive oil, red peppers, including the oil from the jar, add green beans and potatoes. Toss to coat.
- In a 9×13 pan, evenly distribute the green beans, potatoes and red peppers
- Lay the pork chops on top of the vegetables.
- Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 30-40 minutes.
What is your favorite one pot wonder dish you crave on a cold day?