Garlic and Herb Baked Pork Chops with Roasted Potatoes

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Garlic and Herb Baked Pork Chops

1. Pat the 4 bone-in pork rib chops dry with paper towels. 2 min
2. Mince 5 garlic cloves, finely chop 1½ tablespoons fresh rosemary, 1½ tablespoons fresh thyme, and 2 tablespoons flat-leaf parsley. 6 min
3. In a small bowl, combine the minced garlic, chopped rosemary, thyme, and parsley with 2 tablespoons Dijon mustard, 3 tablespoons olive oil, 1½ teaspoons kosher salt, ¾ teaspoon black pepper, and the zest of 1 lemon; stir into a paste. 4 min
4. Rub the herb paste evenly over both sides of each pork chop, pressing it in firmly; let the chops sit at room temperature for 15 minutes. 15 min
5. Preheat the oven to 425°F and place a rimmed baking sheet or oven-safe skillet inside to heat up. 10 min
6. Carefully place the chops on the hot pan and bake at 425°F for 14–16 minutes, until an instant-read thermometer inserted near the bone reads 145°F. 15 min
7. Transfer the chops to a cutting board and rest for 5 minutes before serving. 5 min
8. Serve the chops with lemon wedges alongside.

Crispy Herb-Roasted Potatoesbase

1. Cut 2 pounds Yukon Gold potatoes into 1-inch chunks and mince 3 garlic cloves. 8 min
2. Toss the potato chunks with 3 tablespoons olive oil, the minced garlic, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon finely chopped fresh thyme, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated. 3 min
3. Preheat the oven to 425°F. 10 min
4. Spread the potatoes in a single layer on a large rimmed baking sheet, cut-side down where possible, and roast at 425°F for 35–40 minutes, flipping once halfway through, until golden and crispy. 38 min
5. Transfer the roasted potatoes to a serving dish.

Sautéed Garlic Green Beansside

1. Trim 1 pound fresh green beans and thinly slice 2 garlic cloves. 5 min
2. Timing-sensitive step. Heat 1½ tablespoons olive oil in a large skillet over medium-high until shimmering, then add the sliced garlic and cook, stirring constantly, for 30 seconds until fragrant and just golden. 2 min
3. Timing-sensitive step. Add the green beans, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; toss to coat and sauté, tossing frequently, for 5–6 minutes until the beans are tender-crisp and lightly blistered in spots. 6 min
4. Remove from heat, squeeze 1 tablespoon fresh lemon juice over the beans, and scatter ¼ teaspoon red pepper flakes on top if using; toss once and transfer to a serving dish. 2 min