Seared Pork Chops & Gremolata

with Roasted Green Beans & Purple Potatoes

40 MIN

2 Servings

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From the Test Kitchen

Gremolata—a favorite Italian condiment made with chopped herbs, lemon, and more—is perfect for brightening up simply seared pork chops in this dish. We’re pairing it with a vibrant side of roasted green beans and purple potatoes tossed in a piquant dressing of dijon mustard, roasted peppers, onion, and more.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
¾ lb Purple Potatoes
1 Lemon
6 oz Green Beans
1 bunch Parsley
1 oz Sliced Roasted Red Peppers
1 Tbsp Dijonnaise
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Yellow Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends of the green beans; halve crosswise. Place in a bowl and drizzle with olive oil and season with salt and pepper. Roughly chop the peppers. Halve, peel, and small dice the onion to get 2 tablespoons (you will have extra). Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. To make the dressing, in a large bowl, combine the chopped peppers, diced onion, creamy mustard sauce, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the gremolata, in a separate bowl, combine the lemon zest, chopped parsley, 1 teaspoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

2 Start the potatoes

Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

An instant-read thermometer should register 145°F.

4 Roast the green beans & potatoes

Add the seasoned green beans to the other side of the sheet pan of partially roasted potatoes. Carefully arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

5 Dress the vegetables & serve your dish

Add the roasted vegetables to the bowl of dressing; Toss to coat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the dressed vegetables. Top the pork with the gremolata. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

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