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Description

A complete dinner all on one sheet pan. What's not to love about a meal this quick, easy, and with minimal clean up?

Ingredients

  • 1 1/2 pounds yukon gold potatoes
  • 1 pound green beans
  • 3 tablespoons olive oil (divided)
  • 1 1/2 teaspoons salt (divided)
  • black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 4 pork loin chops (1.5lb. each, about 1” thick)

Directions

  1. Preheat the oven to 400° F.
  2. Line an extra-large baking sheet with parchment paper.
  3. With a sharp knife dice potatoes into ¾” pieces. Place in a gallon-sized Ziploc bag.
  4. Drizzle 2 Tbs. olive oil into the bag and add ½ tsp. garlic powder, ½ tsp. Italian seasoning, ½ tsp. salt, and black pepper, to taste.
  5. Seal the bag and shake until the potatoes are evenly coated in the seasoned oil.
  6. Transfer the potatoes onto the baking sheet. Do not discard the Ziploc bag.
  7. Transfer the baking sheet to the middle rack of the preheated oven.
  8. Roast the potatoes for 15 minutes, until they are just able to be pierced with a fork, but not soft.
  9. Trim the ends from the green beans and discard.
  10. Place the green beans in the Ziploc bag. Add 1 Tbs. of oil, ¼ tsp. garlic powder, ¼ tsp. Italian seasoning, ¼ tsp. salt, and black pepper, to taste.
  11. Use a rubber spatula to push the potatoes to one side of the baking sheet. Transfer the green beans to the opposite side of the sheet.
  12. Rinse the pork chops with cold water and pat dry with paper towels.
  13. Place the pork chops in the Ziploc bag. Add the remaining 1 tsp. olive oil, ¼ tsp. garlic powder, ¼ tsp. Italian seasoning, ¾ tsp. salt, and black pepper, to taste.
  14. Seal the bag and shake to evenly coat the pork chops in the oil and seasoning.
  15. Remove the baking sheet from the oven.
  16. Transfer the pork chops to the center of the baking sheet, arranging the potatoes and green beans around the perimeter.
  17. Return the baking sheet to the middle rack of the hot oven.
  18. Roast for 15 minutes.
  19. Open the oven door. Using a rubber spatula, stir the potatoes and green beans.
  20. Continue roasting for 5-7 minutes longer, or until the pork reaches an internal temperature of 150° F and the potatoes and browned.
  21. Remove the baking sheet from the oven.
  22. Allow the pork to rest on the baking sheet for 3-4 minutes.
  23. Plate the pork chops with the potatoes and green beans, and serve.
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NutritionView more

510Calories
Sodium59%DV1420mg
Fat29%DV19g
Protein108%DV55g
Carbs10%DV31g
Fiber36%DV9g

PER SERVING *

Calories510Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat3.5g18%
Trans Fat
Cholesterol110mg37%
Sodium1420mg59%
Potassium2070mg59%
Protein55g108%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber9g36%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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