Roasted Pork Chops with Green Beans & Potatoes
Freddie Prinze Jr. Talks Family Life With Sarah Michelle Gellar …
Rach's One-Pot French Onion Pasta + Matthew McConaughey Shares P…
How To Make Warm Artichoke and Spinach Bagels | Rachael Ray's Ba…
How To Make Blue Cream Cheese Bagels with Walnuts, Bacon + Rosem…
How To Make Dill Pickle Cream Cheese Bagels | Rachael Ray's Bage…
"Prodigal Son's" Lou Diamond Phillips On Directing Episode With …
The Italian Greyhound Cocktail | John Cusimano
How To Make Moroccan Herb and Spice Bagels | Rachael Ray's Bagel…
How To Make Tomato and Basil Cream Cheese Bagels with Crispy Pro…
Freezing Bagels The Right Way | You're Doing It Wrong | Bagel Sh…
How To Make French Toast Bagels with Apple Crisp Topping | BYOB …
How To Make Stuffed Cabbage Rolls | Rachael Ray
Rachael & John Show Frame Of The Home They're Rebuilding After S…
Drew Barrymore On Daughter Olive's Room: "Like the most disorgan…
The New Normal: Dr. Jen Ashton Talks New Book + Confidence In Th…
3 Essentials You Should Have At Home During The Pandemic, Accord…
How To Make Moroccan Chicken with Pearl Couscous and Chickpeas |…
Deals From Rue La La: Pro Blow Dryer Set, Under-Eye Skincare Inf…
Vitamin D = Better Sleep? | How To Increase Your Vitamin D | The…
Winter Blues Or Seasonal Affective Disorder? Sleep Doc Explains …
Ingredients
- 6 tablespoons olive oil, divided
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons chopped fresh thyme
- 1 tablespoon plus 1 teaspoon smoked paprika
- 4 cloves garlic, grated or pasted
- Salt and pepper
- 4 bone-in pork chops (each 1-inch thick)
- 1 12-ounce bag trimmed green beans or haricots verts
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
- 2 to 3 jarred roasted red bell pepper, coarsely chopped
Yield
Serves: 4
Preparation
Preheat oven to 475°F.
In a large bowl, mix 3 tablespoons olive oil, the lemon juice, thyme, paprika and garlic; season with salt and pepper. Add the pork chops and turn to coat.
On a large, rimmed baking sheet, toss the green beans, potatoes and red peppers with the remaining 3 tablespoons olive oil; season. Spread in an even layer. Nestle the pork chops among the vegetables.
Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 25 minutes.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
