Pork with Roasted Peppers Potatoes
Savor the hearty flavors of this Pork with Roasted Peppers and Potatoes recipe, a vibrant one-pan meal that’s as colorful as it is delicious. Juicy, golden-seared pork chops are nestled alongside a medley of perfectly roasted baby potatoes and bell peppers seasoned with paprika, garlic, and oregano. The final touch of fresh parsley and a zesty squeeze of lemon brightens the dish, making it both comforting and refreshing. Ready in just an hour, this savory dinner is perfect for busy weeknights or casual entertaining. Serve it piping hot straight from the oven for a wholesome, flavor-packed meal that’s sure to impress. Ideal for fans of simple, oven-baked meals, this recipe combines succulent pork and roasted vegetables for an easy yet extraordinary dining experience.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1.5 lbs baby potatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 lemon
Instructions
Preheat the oven to 425°F (220°C).
Wash the baby potatoes thoroughly and cut them in half. Place them in a large mixing bowl.
Slice the red, yellow, and green bell peppers into thin strips, removing the seeds and stems. Add them to the bowl with the potatoes.
Mince the garlic cloves and add them to the bowl.
Drizzle 2 tablespoons of olive oil over the vegetables, and season with 1 teaspoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together to coat evenly.
Spread the seasoned vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 25 minutes, stirring halfway through for even cooking.
While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Pat the pork chops dry with paper towels and season both sides with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the pork chops in the hot skillet for 3-4 minutes per side, or until golden brown. Remove the pork chops and set aside on a plate.
Once the vegetables have roasted for 25 minutes, remove them from the oven and nestle the seared pork chops onto the baking sheet with the vegetables.
Return the baking sheet to the oven and continue roasting for another 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender.
Remove the baking sheet from the oven and let the pork chops rest for 5 minutes.
Sprinkle the dish with freshly chopped parsley and squeeze the juice of one lemon over the top for added freshness.
Serve immediately, enjoying the tender pork with the roasted peppers and potatoes.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 5.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
