On a baking sheet, Judy baked lean, boneless, pork chops for one hour at 400 degrees. The meat was generously salted and peppered.
She turned the chop after 30 minutes, and beside it she placed about 8 cut up “new” or “red skinned” potatoes on the same cooking sheet. She sprayed the potatoes with olive oil spray and sprinkled them with salt, pepper, and garlic powder.
After the sheet had been in the oven for another 5 or 10 minutes, she pulled it out and spread on some whole green beans (Naturally, the beans should first be de-stringed!), greased generously with olive oil, and put salt and pepper on them. She put it all back in the oven for the remaining 20 to 25 minutes.
The chop should be completely done and brown, the potatoes should be tender to the touch of a fork, and the green beans should be slightly wrinkled and blackened.
Delicious…low fat…and good for you!
2 comments:
Nice. Looks like what we ate yesterday. I roasted some pork ribs slow at 250 for about 3 or 4 hours and reheated some taters like yours there, leftovers from a meal i cooked last week. Lots of pepper and spices, honey, and a little booze poured on the meat, and then bacon strips laid on them for a little flavoring. Turned out good.
Oh, and I boiled some sprouts for denise and peas for myself.
i JUST had those same potatoes yesterday!
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