One-Pan Roasted Pork Chops

Who doesn’t love a one-pan dish? Easy clean up! I found this recipe a few years back in my Rachael ray magazine. It’s super easy, healthy, and delicious! My kiddos always enjoy this meal too! You can make it kidney friendly by “leaching*” your potatoes to take out some of the potassium! If you want a quick, week-night meal, then please try this! Thank you Rachael Ray! As always, you are my inspiration! Enjoy!

 -Tammy

Health tips: kidney-friendly, kid-friendly

Ingredients: 4 servings

  • 6 TBS olive oil, divided
  • 1 lemon, juiced (about 3 TBS)
  • 2 TBS chopped fresh thyme (or 1 tsp, dried)
  • 1 TBS smoked paprika
  • cloves garlic, divided-grated or finely chopped
  • Salt and pepper (omit the salt if yo have kidney disease)
  • 4 bone-in pork chops (each 1 inch thick)
  • 1, 12 oz. bag  trimmed green beans 
  • 3-4 medium Yukon Gold potatoes (about 1 1/2 lbs.), cut into 1/2-inch wedges*
  • 1 onion, cut into 8 wedges (cut off top end, peel outer layers, but leave root end attached)

Steps:

  1. Preheat the oven to 475 degrees
  2. In a shallow bowl, mix 3 TBS olive oil, the lemon juice, thyme, paprika and 4 cloves of garlic.  Season chops with salt and pepper. Turn the pork chops in the olive oil mixture and turn to coat. You can even marinade the chops for 30 minutes, if you have time. Just put the olive oil mixture into a bag with the chops (instead of coating them in a shallow bowl). 
  3. On a large rimmed baking sheet, toss the green beans, potatoes and onions with the remaining 3 TBS olive oil and 2 remaining grated garlic cloves; season. Spread in an even layer. Nestle the pork chops among the vegetables.
  4. Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 25 minutes. 

* If you have kidney disease, you can “leach” your potatoes. This will take out some of the potassium from the potatoes. People who have kidney disease are often on a lower-potassium diet. All you need to do is cut your potatoes into wedges and soak them in room temperature water for 2 to 4 hours or even up to 8 hours. Make sure the bowl is big and contains plenty of water. Drain, and continue with recipe.

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