Rosemary Baked Pork Chops With Sweet Potatoes
A comforting, one-pan dinner featuring juicy pork chops, roasted sweet potatoes, and tender green beans. Infused with aromatic rosemary, this meal is as nourishing as it is easy to clean up.
Prep
10 min
Cook
25 min
Total
40 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Knife and cutting board
Time saver
If you have leftover green beans and sweet potatoes, they make a fantastic fiber-rich base for tomorrow's lunch—just add some pumpkin seeds or a hard-boiled egg.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Prep tbsp fresh (chopped)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F.
Tap card to mark done - 02
Chop the sweet potatoes into 1-inch cubes
Chop the sweet potatoes into 1-inch cubes. Spread them on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle generously with salt, black pepper, and rosemary. Toss to coat and roast for 15 minutes.
Allow: 15 minutes
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Pat the pork chops completely dry
While the potatoes roast, pat the pork chops completely dry with a paper towel. Season both sides with salt, black pepper, and garlic powder.
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Heat a heavy skillet over medium-high heat…
Heat a heavy skillet over medium-high heat with a splash (about 1/2 tablespoon) of olive oil. Sear the pork chops for about 2 minutes on each side until a golden-brown crust forms.
Look for: a golden-brown crust forms
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Remove the baking sheet from the oven
Remove the baking sheet from the oven. Push the sweet potatoes to one side, add the green beans to the other side (tossing them gently with a little olive oil and salt), and place the seared pork chops in the center.
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Return the pan to the oven for…
Return the pan to the oven for 10 to 12 minutes, or until the pork reaches an internal temperature of 145°F and the sweet potatoes are fork-tender.
Look for: the pork reaches an internal temperature of 145°F and the sweet potatoes are fork-tender
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Let the pork chops rest for 5…
Let the pork chops rest for 5 minutes before serving to keep them juicy.
Allow: 5 minutes
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