Ingredients
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1 lb fingerling potatoes
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3 tbsp olive oil
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1 (12 oz) pkg green beans
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4 boneless pork chops
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1 tbsp dried rosemary
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2 tbsp honey
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2 cups seedless green grapes
Steps
1
Preheat the oven to 425°F. Halve the potatoes and lay on a baking sheet. Drizzle with 1 tbsp oil, and season with salt (in moderation) and pepper. Bake for 25 min. or until tender.
2
Meanwhile, cook green beans according to package directions. Sprinkle the pork chops with salt (in moderation) and pepper. Heat the remaining olive oil in a skillet and cook the pork over medium-high heat for 3–4 min. per side, or until an instant-read thermometer reaches 145°F. Transfer to a cutting board to rest, loosely covered with foil.
3
Add the rosemary, honey, and grapes to the pan. Cook for about 5 min., until grapes have softened. Divide the pork among 4 plates and top with roasted grapes. Serve with potatoes and green beans.
