Spanish Pork Chops with patatas bravas and green beans

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Step 1

Preheat the oven to 450°F. Start the recipe when the oven is ready. Read the entire recipe card. Wash and dry all produce. Cut potatoes into 1-inch pieces. To a parchment-lined baking sheet, add potatoes (use 2 baking sheets for 4 portions). Sprinkle with half the Smoky Spice Blend and 1 tbsp oil (double for 4 portions). Toss to coat. Roast on the middle rack of oven, for 12 min.

Step 2

Meanwhile, to a medium bowl, add pork. Pat dry with paper towels. Add Spanish Spice Blend and 1 tbsp oil (double for 4 portions). Toss to coat. Heat a large non-stick pan over medium-high heat. When pan is hot, add marinated pork. Cook for 1-2 min per side, until golden. Remove pan from heat and carefully wipe clean.

Step 3

After the potatoes have cooked for 12 min, remove from oven and stir. Add seared pork to the same baking sheet. Return to the middle rack of oven and cook for 12-14 min, until potatoes are golden and pork is cooked through.**

Step 4

In a small bowl, stir together mayo, ketchup, remaining Smoky Spice Blend and 1 tbsp water (double for 4 portions) until combined.

Step 5

Trim green beans. In the same pan (from step 2), heat 1 tbsp butter (double for 4 portions) over medium-high. When the butter is melted, add green beans and 2 tbsp water (double for 4 portions).Cook, stirring occasionally, for 5-6 min, until green beans are tender and water has evaporated. Season with salt and pepper.

Step 6

Thinly slice the Spanish Pork Chops, then serve with green beans and roasted potatoes alongside. Drizzle smoky sauce over potatoes. Enjoy!