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Servings:
4
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Ingredients

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Directions

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  • Preheat the oven to 475 degrees

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  • In a large bowl, mix 3 tbsp. 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 pepper with the remaining 3 tbsp. 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.

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