Sheet-Pan Pork Chops with Hominy Succotash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 35 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 124 milligrams
- Sodium
- 740 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 5 grams
- Protein
- 42 grams
- Sugar
- 4 grams
- Total: 30 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
7 cloves garlic (1 finely grated, 6 smashed)
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
4 bone-in, center-cut pork chops (3/4 to 1 inch thick; 10 ounces each)
Kosher salt and freshly ground pepper
1 15-ounce can white hominy, drained
1 10-ounce bag trimmed green beans, halved crosswise
1 4-ounce jar chopped or sliced pimientos, drained
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1 tablespoon sherry vinegar
Directions
- Preheat the broiler. Mix 1 tablespoon olive oil with the grated garlic, oregano and paprika in a small bowl. Rub all over the pork chops on a rimmed baking sheet; season with salt and pepper.
- Toss the hominy, green beans, pimientos and smashed garlic with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Scatter around the pork chops. Pour the chicken broth over the hominy mixture, then dot with the butter.
- Transfer the baking sheet to the broiler and cook, rotating the pan and stirring the hominy mixture halfway through, until a thermometer inserted into the pork registers 145˚ F, 9 to 12 minutes. Remove the pork chops to plates.
- Stir the hominy mixture and return to the broiler until some of the liquid is reduced and the green beans are charred, 1 to 2 more minutes. Stir in the vinegar, season with salt and add to the plates.