Grilled Pork Chops with Roasted Sweet Potato and Mixed Vegetables
470 kcal · 46 g protein · 15 minutes · 1 servings
A hearty and balanced meal featuring juicy grilled pork chops paired with naturally sweet roasted sweet potatoes and a colorful medley of roasted carrots and zucchini. This dish is simple to prepare and packed with protein, healthy fats, and wholesome carbs.
470 kcal
46 g protein
15 minutes
Ingredients
- Pork chop 5 oz
- Sweet potato 1 medium
- Mixed vegetables (carrots, zucchini) 1 cup
- Olive oil 1 tbsp
Method
-
Preheat oven and prepare vegetables.
Preheat your oven to 425°F (220°C). Wash and peel the sweet potato, then cut it into 1-inch cubes. Wash the carrots and zucchini, peel the carrots, and cut both into similar-sized pieces (about 1-inch chunks) to ensure even roasting.
Tip: Cutting vegetables into uniform sizes helps them cook evenly. -
Toss vegetables with olive oil.
Place the sweet potato cubes and mixed vegetables in a large bowl. Drizzle with half of the olive oil (about 1/2 tbsp) and toss to coat evenly. Spread the vegetables in a single layer on a baking sheet lined with parchment paper or foil.
Tip: Using parchment paper makes cleanup easier and prevents sticking. -
Roast the vegetables.
Place the baking sheet in the preheated oven and roast the vegetables for 25 minutes. Halfway through cooking (around 12 minutes), stir or flip the vegetables to ensure even roasting and browning.
Tip: Roasting at a high temperature caramelizes the natural sugars, enhancing flavor. -
Prepare the pork chop.
While the vegetables roast, pat the 5 oz pork chop dry with paper towels. Brush both sides lightly with the remaining 1/2 tbsp olive oil and season with salt and pepper to taste.
Tip: Drying the pork chop helps achieve a nice sear when grilling. -
Grill the pork chop.
Heat a grill pan or outdoor grill over medium-high heat. Once hot, place the pork chop on the grill. Cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) using a meat thermometer. Let the pork rest for 3 minutes before serving.
Tip: Resting the meat allows juices to redistribute, keeping it moist. -
Plate and serve.
Arrange the grilled pork chop on a plate alongside the roasted sweet potatoes and mixed vegetables. Serve immediately while warm.
Tip: Garnish with fresh herbs like parsley or thyme if desired for extra aroma.
Pro tips
- Use a meat thermometer to ensure pork is cooked safely and perfectly.
- Cut vegetables uniformly to ensure even cooking and prevent some pieces from burning while others remain undercooked.