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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 662 calories
  • 40 min
  • 4 servings

Ingredients

  • 6 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 lemon
  • 3 lb new potatoes
  • 4 pork chops, boneless
  • black pepper
  • extra virgin olive oil
  • salt
  • virgin coconut oil

Instructions

  1. Preheat oven to 450°F.
  2. Wash and dry potatoes, lemon, and parsley. Halve or quarter (depending on their size) the potatoes. Thinly slice the lemon into rounds. Shave parsley leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic.
    • 3 lb new potatoes
    • 1 lemon
    • 1 small bunch Italian (flat-leaf) parsley
    • 6 cloves garlic
  3. Transfer potatoes, lemon slices, and ½ of the parsley and garlic (save the rest for garnishing) to a sheet pan. Drizzle with oil and season with salt and pepper; toss to coat.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  4. Place in the oven and roast, tossing once halfway through, until golden and tender, 15-20 minutes.
  5. Heat a sauté pan over medium-high heat.
  6. Season pork with salt and pepper.
    • 4 pork chops, boneless
    • ⅛ tsp salt
    • ⅛ tsp black pepper
  7. Coat bottom of pan with oil. Add pork and cook until browned, 2-3 minutes per side.
    • about 2 tbsp virgin coconut oil
  8. Add water to pan and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is cooked through, 5-6 minutes.
    • ½ cup water
  9. Add remaining parsley and garlic to pan juices.
  10. To serve, arrange pork chops and potatoes on a plate and drizzle with pan juices. Enjoy!

Nutrition per Serving

Calories
662
Fat
33g
Net Carbs
48g
Protein
37g

Cookware

  • baking sheet pan
  • chef's knife
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • salad spinner (optional)
  • spatula
  • stainless steel sauté pan
  • tongs