Peppered Pork Chops and Veggies

A quick and easy one-pan recipe . . .

1 potato per person, chopped
a large handful of green beans
1 red bell pepper, chopped
1 pork chop tenderloin per person
1 clove of garlic, minced
sea salt & cracked black pepper
olive oil

Preheat the oven to 400 degrees.

In a large bowl, toss the vegetables with minced garlic, olive oil, salt and pepper. Pour them into a greased 9×9 pan.

Season the pork chops with a generous sprinkling of salt and pepper. Gently rub the seasoning into both sides of the chops and nestle them amongst the vegetables in the 9×9 pan.

Roast the veggies and meat for 40 minutes, flipping the pork chops half way through.

Once the potatoes are fork tender and the meat is completely cooked, remove the pan from the oven. Let rest on a cooling rack for 5 minutes before serving.