This One Pan Pork Chops with Red Potatoes and Green Beans brings back childhood memories with a simple healthier twist.
This post is sponsored by the National Pork Board.
If you visited Chocolate Slopes a few weeks ago you’ll know that I had the opportunity to get an inside look into the pork industry.
I was also inspired to make another simple slow cooker recipe that was a huge hit in my house – this Slow Cooker Apple Cider Barbecue Pulled Pork recipe.
And although I’m a huge fan of pulled pork recipes I decided to branch out a bit and try a boneless pork loin recipe today. But don’t worry, I still keeping it fairly simple.
The second half of the pork tour was focused on creating pork recipes using a variety of different cuts of pork.
Unfortunately, I missed out on this part due to another work obligation. But don’t worry, I still have lots of good info for you.
I also had a unique opportunity to interview a dietitian who works for the National Pork Board. Catch her interview on Chocolate Slopes later this week!
Dietitian’s Dish
Did you know there are seven lean cuts of pork available?
A good rule of thumb is to just look on the label for the term “loin.” Any label of “loin” means you’ll be eating a lean or extra lean cut of pork.
Pork has several important nutrients and is recognized by the American Heart Association as a “heart-healthy” food.
There are also at least 41 cuts or pieces of pork you can use to cook with. So with that said, I guess it’s time to get cooking!
Growing up, my mom would make traditional pork chops on a regular basis. So that was my inspiration for this recipe.
I often make a Panko-crusted chicken tender recipe so I thought why not try it with pork chops?
These turned out great, especially with boneless pork loins which made the prep time super quick!
One Pan Pork Chops with Red Potatoes & Green Beans
Ingredients
- 1 1/4 pounds boneless pork loin chops
- 1/2 cup Ranch salad dressing
- 1 1/2 cups whole wheat Panko crumbs
- 1 teaspoon dried sage, divided
- 1 1/2 teaspoons dried thyme, divided
- 1 teaspoon garlic powder
- salt and black pepper to taste
- 8 medium red potatoes, chopped small
- 16 ounce bag green beans, frozen and thawed
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Coat a rimmed baking pan with aluminum foil and spray with non-stick cooking spray or olive oil.
- On one plate, place Ranch dressing. On a second plate add Panko crumbs, 1/2 teaspoon sage, 1 teaspoon thyme, garlic powder, salt and pepper.
- Coat each pork chop with Ranch dressing then dip in Panko crumbs mixture and place on baking pan.
- Place vegetables in a bowl and sprinkle with remaining 1/2 teaspoon sage and 1/2 teaspoon thyme and add to baking pan.
- Cook for 25 minutes or until pork chops are cooked to 145°F (medium rare) or 160°F (medium) and vegetables are tender.
Disclaimer: This post is sponsored by the National Pork Board, National Pork Producers Council and Minnesota Pork Board. I was compensated for my time but my views and opinions on this post are and will always be my own.
This One Pan Pork Chops with Red Potatoes and Green Beans post first appeared on Chocolate Slopes.
© 2016 Kristy Hegner Disclosure and Privacy Policy