Green Bean Salad & One Pan Pork Chops with Potatoes

green bean salad

Ingredients

Salad

  • 1 lb fresh green beans, rinsed, trimmed & cut in ½

  • 10 ounces grape tomatoes, whole

  • 2 cups fresh Baby Spinach, whole leaves 

  • 1 red onion, halved and thinly sliced

  • 2 (14 ounce) marinated hearts of palm, sliced into 1/2-inch slices

Dressing

  • 1/4 cup lemon juice

  • 1⁄4 cup balsamic vinegar

  • 1⁄4 cup olive oil

  • 1⁄2 tsp salt

  • 1⁄4 tsp black pepper

  • 2 tbs fresh oregano, minced

  • 3 garlic cloves, minced

  • 1 cup feta cheese, to top (optional)

Instructions

  1. Mix salad ingredients together.

  2. Mix dressing ingredients together (except the feta).

  3. Toss everything together.

  4. Best if it stands for at least an hour at room temperature.

  5. To serve top each serving with crumbled feta.

*In flyer April 28 - May 4, 2024
Recipe and photo credit: Food.com

One Pan Pork Chops with Potatoes

Ingredients

  • 2 tsp smoked paprika

  • 1 tbs onion powder

  • 1 tbs garlic powder

  • 1 tbs Italian seasoning

  • 1 tsp salt or to taste

  • 1 tsp pepper or to taste

  • 2 lbs baby potatoes halved

  • 2 tbs olive oil

  • 4 pork chops I used bone-in

Instructions

  1. Preheat oven to 425F. In a small bowl, mix the smoked paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper together.

  2. Toss the potatoes with 1 tbs olive oil and half the prepared spice mixture. Arrange the potatoes, cut side down, on half of a large baking sheet lined with parchment paper. Transfer to the oven and roast for 10 minutes.

  3. Brush the remaining olive oil over the pork chops on both sides. Coat the pork chops with the remaining spice mixture. Place the pork chops onto the baking sheet with the potatoes, and transfer it back into the oven. Roast for another 21-26 minutes, or until the pork chops are cooked through.

*In flyer April 28 - May 4, 2024
Recipe and photo credit: Mess in the Kitchen

Annah Kassen