Salt and pepper pork chop with green beans and roasted red potato

Salt and pepper pork chop with green beans and roasted red potatoes

Kristal Burton

Kristal Burton
Registered Dietitian Nutritionist

Makes 5-6 servings


• 2 pounds pork sirloin chops
• 1 pound red potatoes, diced
• 8 cups green beans (fresh or frozen)
• Garlic salt and pepper to taste
• Nonstick cooking spray or ½-1 teaspoon olive oil


1. Pre-heat the oven to 400 degrees. Line cookie sheet with parchment paper or tin foil and spray with non-stick cooking spray. Spread diced potatoes evenly over the pan. Spray with cooking spray and sprinkle with salt and pepper. Cover the potatoes with tin foil and roast for 30 minutes. After 30 minutes, remove the tin foil covering and roast for an additional 10-15 minutes or until the potatoes are tender to a fork and get a nice brown color on the top. Remove and set aside.

2. While the potatoes cook, season your pork chops on both sides with garlic salt and pepper. Turn the grill heat to high. Sear on each side for 2-5 minutes each until you get dark brown grill marks on both sides. Turn heat to low and continue to cook for 15 minutes or until the minimum internal temperature reaches 145 degrees. You may need to cook it for more or less time depending on the thickness of your pork chop.

3. Oil the bottom of a large skillet with non-stick cooking spray or ½ teaspoon of olive oil and heat over medium heat. Add the green beans and sauté for 10-12 minutes, or until the green beans soften to your preference.

4. Between 5-6 containers add 1 cup of green beans, ½ cup of roasted red potatoes, and 3-4 ounces of pork chop. Enjoy!

Nutrition information (3 ounces pork chop, 1 cup green beans, ½ cup roasted red potatoes): 307 calories, 8 g total fat, 0g saturated fat, 780 mg sodium, 27 g total carbohydrate, 6g fiber, 28g protein.

For more Sunday Prep recipes CLICK HERE.
CLICK HERE to schedule and appointment with nutrition services.