Sheet Pan Cuban Pork Chops
Ingredients
- 2 navel oranges
- 6 (8-oz) bone-in center cut pork loin chops
- 2 red bell peppers, cut into wedges
- 1 (24-oz) bag fingerling potato medley, halved (such as Potato Inspirations)
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 1 tsp ground cumin
- ¾ tsp kosher salt
- ¾ tsp pepper
- ⅓ cup refrigerated lemon vinaigrette
Instructions
- Preheat oven to 425°F. Cut 1 orange into thin slices. Grate zest from remaining orange to measure 1 tsp and squeeze juice to measure 2 Tbsp.
- Arrange pork, bell peppers, potatoes, and orange slices on 2 large rimmed baking sheets.
- Drizzle pork and vegetables with oil; rub with orange zest, garlic, cumin, salt, and pepper. Bake 16 to 18 minutes or until vegetables are browned.
- Meanwhile, whisk together vinaigrette and orange juice.
- Remove baking sheets from oven, and increase oven temperature to broil. Brush half of vinaigrette mixture over pork, and drizzle half over vegetables; stir vegetables to coat.
- Broil 3 to 4 minutes or until pork is browned. Remove pork from oven to a platter. Broil vegetables 3 to 4 minutes longer or until charred.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
436
|
436
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 39 | 39 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 477 | 477 |
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