One Pan Pork and Vegetables Recipe
Easy, healthy dinners are necessary during the holidays... One Pan Pork and Vegetables for the win! Full of flavor, super quick and easy, and bonus: it's gluten free!
Servings: 2 people
- 2-3 (6 oz) boneless pork chops about 1/2 - 1 inch thick
- 2-3 tablespoons Stubb's Chicken Spice Rub divided
- 1/2 pound butternut squash peeled and cubed into 1/2 - 1” chunks
- 1/2 pound Green beans ends trimmed
- 1/2 pound yukon gold potatoes cubed into 1” chunks
- 1/4 cup lemon juice
- 1-2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Stubb's Chicken Spice Rub
- chopped cilantro
- crumbled feta
- dried cranberries
Prep vegetables and place them in a ziplock baggie.
Whisk together remaining ingredients (lemon juice - spice rub) and pour over veggies.
Toss to combine and let marinate in fridge at least 30 minutes.
Preheat oven to 425 degrees F and line a 9x13 inch baking sheet with a silicone mat or parchment paper that's been sprayed with cooking spray.
Place vegetables evenly on baking sheet and bake for 15 minutes, stirring every 5-10 minutes to prevent burning.
Add the pork chops to the baking sheet and bake an additional 10-20 minutes (I needed 15), or until pork is lightly pink and cooked through. Again, stirring veggies every 5-10 minutes to prevent burning.
If vegetables still aren't done when pork is, remove pork, let rest and cook veggies an additional 5 minutes, or until they're fork tender.
Season with salt, if necessary, garnish with cilantro, feta, and cranberries and serve!
Calories: 542kcal | Carbohydrates: 51g | Protein: 43g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 114mg | Sodium: 137mg | Potassium: 1812mg | Fiber: 9g | Sugar: 16g | Vitamin A: 12835IU | Vitamin C: 63.8mg | Calcium: 190mg | Iron: 7.9mg