Pork and Asparagus Sheet-Pan Dinner

·      1/4 cup olive oil, divided
·      3 cups diced new potatoes
·      3 cups cut fresh asparagus (1-inch pieces)
·      1/4 teaspoon salt
·      1/4 teaspoon pepper
·      1 large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
·      2 teaspoons brown sugar
·      1 teaspoon ground cinnamon
·      1/4 teaspoon ground ginger
·      4 boneless pork loin chops (1 inch thick and about 6 ounces each)
·      2 teaspoons Southwest seasoning

1.    Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil.
2.   In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus.
3.   In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan.
4.   Brush pork chops with remaining olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts
1 serving: 486 calories, 23g fat (5g saturated fat), 82mg cholesterol, 447mg sodium, 32g carbohydrate (10g sugars, 5g fiber), 37g protein.

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