LIGHT PORK RECIPES RECIPES

Steps:

• Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats). Rub pork with 1 tablespoon oil, 2 1/2 teaspoons thyme, 2 1/2 teaspoons rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Remove pan from oven; add pork, and return to oven. Immediately reduce oven temperature to 450°F. Bake pork 5 minutes. Combine remaining 2 tablespoons oil, remaining 2 teaspoons thyme, remaining 2 teaspoons rosemary, 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, potatoes, and apple in a bowl; toss to coat. Remove pan from oven; add potato mixture to pan with pork. Bake at 450°F until a thermometer inserted in pork registers 140°F, 11 to 13 minutes. Remove pork from pan; place on a cutting board. Add green beans to pan with potato mixture. Bake at 450°F until potatoes are tender, about 10 minutes. Place potato mixture on a platter. Add remaining 1/4 teaspoon salt, stock, butter, and vinegar to hot pan. Scrape browned bits loose with a wooden spoon, and stir until butter is melted. Cut pork into 12 slices; arrange over vegetables. Drizzle stock mixture over pork.

Steps:

• 1. Spread potatoes, carrots, onion and garlic onto large parchment paper lined baking sheet. Drizzle with oil and sprinkle with rosemary and half each of the salt and pepper.
  2. Roast in 425ºF (220ºC) oven for 10 minutes.
  3. Meanwhile, toss pork chops with remaining salt and pepper. Add barbecue sauce and parsley and toss to coat well. Add pork chops to baking sheet and return to oven for 15 minutes or un- til pork is no longer pink inside and thermometer reaches 155ºF (68ºC) inserted in pork. Let stand 5 minutes covered to reach 160ºF (71ºC) before serving.

  Tip: Look for pork chops about 3/4 inch (2 cm) thick for a great juicy chop. Substitute a red bell pepper for the onion for a change in flavour.