Recipe of the Week: Pork Chops & Roasted Veggies

This week’s recipe is so easy I debated on changing the title. There was preparation and it was made by mine and Tex’s hands, in our own kitchen; so I suppose it qualifies. Tex is quite the grill master, which I may have mentioned before, and I promise I am not being biased.

Alright, let’s get down to the meat and potatoes (and okra) of this post. We grilled bone-in Berkshire pork chops and oven roasted okra and red potatoes (same temperature, separate dishes). The meal was so simple, but such amazing flavor. We agreed that it was the best meal we had made in a long time.

Grilled Pork Chops (serves 2)

2 bone-in Berkshire pork chops

2 cups whole okra

2 cups red skin potatoes, quartered

2 tsp olive oil

Greek seasoning

Smoked Applewood meat rub

Worcestershire sauce



Olive oil pan spray


Turn on grill preheat oven to 375.

Season pork with smoked applewood rub, Worcestershire sauce, salt, and pepper. Cover dish with plastic wrap and let sit in the refrigerator for at least 30 minutes.

Toss potatoes in olive oil, Greek seasoning, and pepper. Transfer to glass baking dish or foil lined cookie sheet.

Spray glass dish with olive oil pan spray, place okra in dish so that pieces do not over lap. Sprinkle with salt and pepper and spray with olive oil pan spray.

Grill pork chops until medium rare (do not over cook!)

Place okra and potatoes in oven and roast for 15-20 minutes, or until okra has begun to brown and potatoes are tender. Flip veggies over half way through to avoid burning.

Nutrition Stats (per serving)

303 calories; 8.5g fat; 31.3g carbs; 0g sugar; 6.6g fiber; 27.8g protein




2 thoughts on “Recipe of the Week: Pork Chops & Roasted Veggies

    • We made roasted potatoes and red peppers on Sunday. I also love grilled corn on the cob sprinkled with Lawry’s Seasoned Salt, ‘mashed’ cauliflower, or sweet potatoes– baked, mashed, or as fries! Just to name a few.

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