Try this kidney-friendly recipe!
Red meat, such as beef, lamb, and pork, can be included as part of a healthy diet. But, as with many dietary components, it is best to limit the amount consumed. The American Institute of Cancer Research recommend eating no more than 18 ounces of red meat per week. Cook this pork recipe meal once a week to share it with your friends and love ones and enjoy this special moment!
Sheet-pan pork chops
- Servings, 4
- Preparation Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
450 calories approx.
- 1 pound Yukon Gold potatoes
- 1 pound carrots
- 1 fennel
- 5 garlic cloves
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon dried rosemary
- 1 teaspoon paprika
- 4 (12-ounce) bone-in center-cut pork chops, 1 to 1 ½ inches thick
- 1 small shallot
- 1 handful fresh parsley
- 4 teaspoons red wine vinegar
- 1/8 teaspoon sugar
- Heat oven to 450°F. Cut potatoes into 1/2-inch-thick slices. Peel carrots and cut into 3-inch lengths, quartering thick ends lengthwise. Discard fennel stalks, halve bulb, and cut into 1/2-inch-thick wedges. Peel garlic.
- Toss 1 tablespoon oil, rosemary, potatoes, carrots, fennel, garlic, ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.
- While vegetables roast, combine paprika, 1 teaspoon pepper and 1 teaspoon olive oil in a bowl. Season chops thoroughly with spice mixture.
- Lay chops on top of vegetables and continue to roast until chops is well done and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.
- While pork cooks, mince 2 tablespoons parsley. Whisk vinegar, remaining ¼ cup oil, shallot parsley and 1/4 teaspoon pepper together in a bowl.
- When pork is cooked, drizzle vinaigrette over pork and serve!