Pork Chop Veggie Dinner


Main Dish
Pork Chop Veggie Dinner

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    Hit all your macros with this recipe! Our dietitian-approved pork chop and veggie dinner has 430 kcals, 35% fat, 23% protein, and 45% carbs. 

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    Servings and Ingredients

    Serves 4
    Pork Chops and Veggies
    4 (4-oz. each) bone-in pork top loin chops, 1/2-inch thick
    1 tbsp. plus 2 tsp. Gustare Vita olive oil, divided
    1 ½ tsp. fresh rosemary, chopped
    1 ½ tsp. fresh thyme, chopped
    1 ½ tsp. fresh sage, chopped
    1 ½ tsp. orange zest
    2 clove(s) garlic, minced
    ½ tsp. salt, divided
    ½ tsp. Hy-Vee ground black pepper, divided
    1 (1-1/2-lbs.) bag Hy-Vee Smart Bite strawberry red potatoes, halved
    2 large yellow bell peppers, seeded and cut into 1/4-inch wide strips
    1 lbs. French green beans, trimmed and cooked
    Fresh cilantro, for garnish
    Avocado-Orange Salsa
    1 c. orange, cut into segments and chopped
    ½ c. ripe avocado, seeded, peeled, and chopped
    2 tbsp. fresh cilantro, chopped
    2 tbsp. fresh jalapeno, seeded and chopped
    2 tbsp. green onion, chopped
    1 tsp. orange zest
    1 tbsp. orange juice
    Hy-Vee salt

    Things To Grab

    • Small bowl
    • Rimmed baking pan
    • Hy-Vee nonstick cooking spray
    • Cast iron skillet
    • Meat thermometer


    1. Pat pork dry. Combine 1 tablespoon oil, rosemary, thyme, sage, orange zest, garlic, and 1/4 teaspoon salt and black pepper; rub on chops and let stand at room temperature for 30 minutes. 

    2. Prepare Avocado-Orange Salsa: Combine orange segments, avocado, cilantro, jalapeno, green onion, orange zest, and orange juice. Season to taste; set aside. 

    3. Preheat oven to 425 degrees. Spray a rimmed baking pan with cooking spray. Toss potatoes with 2 tablespoons oil and 1/4 teaspoon each salt and black pepper. Add to prepared pan. Roast 20 minutes add bell peppers. Roast 15 minutes more or until potatoes are tender. 

    4. Spray a cast-iron skillet with cooking spray; heat over medium-high heat. Cook pork chops, two at a time, about 5 minutes or until done (145 degrees), turning once halfway through. Serve with vegetables and Avocado-Orange Salsa. Garnish with cilantro, if desired. 

    Nutrition facts


    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 60mg
    • Sodium: 360mg
    • Total Carbohydrates: 48g
    • Protein: 25g

    Daily Values

    Iron 20%
    Calcium 10%
    Vitamin D 6%
    Potassium 35%