Pork Chops With Roasted Beets and Oranges

pork-chops-roasted-beets
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 432 calories
    • Fat 23 g
    • Sat Fat 5 g
    • Cholesterol 92 mg
    • Sodium 627 mg
    • Protein 38 g
    • Carbohydrate 20 g
    • Sugar 11 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 221 mg

Ingredients

  1. Check 1pound beets, peeled and cut into 1/2-inch wedges
  2. Check 4tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 2 oranges, cut into large chunks
  5. Check 6cups baby arugula (5 ounces)
  6. Check 4 bone-in pork chops (1 inch thick; about 2 pounds total)
  7. Check 1tablespoon dried oregano
  8. Check 1tablespoon dried thyme

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the beets with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until beginning to soften, 13 to 15 minutes. Add the oranges to the baking sheet and roast, tossing once, until the beets and oranges are tender, 15 to 17 minutes more. Add the arugula and toss to combine.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the pork with the oregano, thyme, and ½ teaspoon each salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side. Serve with the beets and oranges.