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One Pan Pork Chops with Potatoes & Green Beans

Makes 2 Servings

Macros: 477Cal, Fat 20g, Carbs 34g, Fibre 6g, Protein 41g


2 cups Mini Potatoes (quartered)

2 cups Green Beans (trimmed and halved)

1 1/2 tsps Extra Virgin Olive Oil

3/4 tsp Oregano (divided)

1/2 tsp Sea Salt (divided)

350 grams Pork Chop (bone-in, 1/2-inch thick)

1/2 tsp Smoked Paprika

1/4 tsp Cumin


  1. Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.

  2. Place the potatoes and green beans 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 centre 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, green beans, and potatoes between plates. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

More Flavour: Add garlic powder, onion powder, ground coriander or chili powder to the pork chop seasoning.

No Green Beans: Use broccoli or sliced carrots instead.

Cooking Time: Thicker pork chops may require additional cooking time.






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