Pork Chops With Roasted Beets and Oranges

Pork Chops With Roasted Beets and Oranges
Christopher Baker
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preparation
10
minutes
cooking
45
minutes
Serves 4

Ingredients

1
pound
beets, peeled and cut into 1/2-inch wedges
4
tablespoons
olive oil
kosher salt and black pepper
2
oranges, cut into large chunks
6
cups
baby arugula (5 ounces)
4
bone-in pork chops (1 inch thick; about 2 pounds total)
1
tablespoon
dried oregano
1
tablespoon
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.
Charlyne Mattox
September 2011

Nutritional Information

  • Per Serving
  • Calories 432
  • 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
What does this mean? See Nutrition 101.

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