Herb-Crusted Pork Chop with Roasted Root Vegetables
Tender herb-crusted pork chop served with roasted carrots, parsnips, and a side of steamed broccoli
Herb-Crusted Pork Chop with Roasted Root Vegetables is a dinner recipe ready in about 37 minutes. Each serving has approximately 470 kcal, 34g protein, 45g carbs, 15g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Cut carrots and parsnips into 1-inch pieces and toss with 0.5 tbsp olive oil, salt, and pepper
Spread on a baking sheet and roast for 20 minutes
Mix breadcrumbs with fresh thyme, rosemary, garlic powder, salt, and pepper
Pat pork chop dry and rub with 0.5 tbsp olive oil
Press herb-breadcrumb mixture onto both sides of the pork chop
Heat a skillet over medium-high heat with 0.5 tbsp olive oil
Sear pork chop for 3-4 minutes per side until golden and cooked through (internal temp 145°F)
Steam broccoli florets for 5-7 minutes until tender-crisp
Serve pork chop with roasted root vegetables and steamed broccoli