| 5 | 45 | 235 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 40 min | 7 |
| 3 1/2 potato | Yukon Gold potato (medium yellow potatoes, cubed) |
| 2 tbsp | Extra virgin olive oil (divided) |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
| 908 gm | Pork chop, loin centre cut, bone-in, lean |
1. Preheat the oven to 425oF (218oC) and line a baking sheet with parchment paper.
2. Add the potatoes to the baking sheet with 1/3 of the olive oil. Add salt and pepper and toss to coat. Bake for 30 to 35 minutes, until crispy and browned.
3. Pat the pork chops dry with a paper towel. Season well with salt and pepper.
4. Heat a cast-iron skillet over medium heat and add the remaining olive oil. Once hot, add the pork chops and cook for about five to six minutes, or until one side is golden and has developed a golden crust. Flip and cook for five to six minutes, or until cooked to your liking. This will depend on the thickness of your pork chop. Remove the pork chops from the pan and set aside any remaining juices from the pan. Let rest for five minutes and then cut away from the bone into slices.
5. Divide the potatoes and pork chop onto plates. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Dairy-Free: Use extra virgin olive oil or avocado oil instead.
More Flavor: Add sliced garlic and herbs to the pork chop.
| Meat | 1.6 |
| Vegetables | 0.7 |
