One Pan Pork Chops With Potatoes and Veggies (LFM)

8 25 505
Ingredients Minutes Calories
Prep Cook Servings
0 min 25 min 2
One Pan Pork Chops With Potatoes and Veggies (LFM)
Health Highlights

Ingredients


2 cup Red mini potato
1 1/2 cup Sugar snap peas
1 1/2 tsp Extra virgin olive oil
3/4 tsp Oregano, fresh (divided)
1/2 tsp Sea Salt (divided)
341 gm Pork chops, boneless, raw
1/2 tsp Paprika, smoked
1/4 tsp Cumin

Instructions


  1. Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  2. Place the potatoes and veggies on the baking sheet. Drizzle with the olive oil and season with two-thirds of the oregano and half of the salt. Toss well to coat. Bake for 15 minutes.
  3. Meanwhile, season the pork chops on both sides with the smoked paprika, cumin, remaining oregano, and salt.
  4. Remove the pan from the oven and stir the vegetables. Add the pork chops to the center of the pan. Place the sheet back in the oven and bake for 10 minutes or until the pork chops are cooked through.
  5. Remove the baking sheet from the oven. Divide the pork chops, vegetables, and potatoes between plates. Enjoy!

Nutrition Facts

Per Portion

Calories 505
Calories from fat 233
Calories from saturated fat 72
Total Fat 25.9 g
Saturated Fat 8.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 11.7 g
Cholesterol 100 mg
Sodium 737 mg
Potassium 1417 mg
Total Carbohydrate 29.9 g
Dietary Fiber 3.8 g
Sugars 3.0 g
Protein 40 g

Dietary servings

Per Portion


Vegetables 3.3

Energy sources


Pygal22%436.375661379194127.7553176521856846%405.58869533484295278.9361731976183632%306.46540208386523147.117587682820522%46%32%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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