Grilled Pork Chops, Roasted Potatoes, Mushrooms & Broccoli

Meat & Produce: 2 lbs Boneless Pork Chops (~5 chops) 1.5 lbs White Potatoes (~3 medium, cubed into 3/4-inch pieces) 1 pkg (10 oz) Baby Bella Mushrooms (sliced) 1.5 lbs Fresh Broccoli Crowns (cut into florets) Pantry Staples & Dairy: 3 tbsp Olive Oil (divided) 1 tbsp Butter 1 tsp Garlic Powder Salt and Black Pepper (to taste)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the Potatoes Preheat your oven to 400°F. Toss cubed white potatoes on a baking sheet with 1.5 tbsp olive oil, 1 tsp garlic powder, salt, and black pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until golden brown and fork-tender.

Step 2

Sauté the Mushrooms Heat ½ tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add sliced mushrooms, season with a pinch of salt and pepper, and sauté for 5 minutes without crowding the pan until browned and tender. Set aside and cover to keep warm.

Step 3

Steam the Broccoli Place broccoli florets in a steamer basket over 1 inch of boiling water in a pot. Cover and steam for 5–6 minutes until bright green and tender-crisp. Toss with a light drizzle of olive oil, salt, and pepper.

Step 4

Grill or Pan-Sear the Pork Chops or use air fryer Pat pork chops dry with paper towels and season liberally on both sides with salt, black pepper, and garlic powder. Heat remaining 1 tbsp olive oil in a grill pan or heavy skillet over medium-high heat (or preheat outdoor grill). Cook pork chops for 4–5 minutes per side until a meat thermometer inserted into the thickest part reads 145°F. Transfer to a plate and let rest for 3–5 minutes before serving.