Meg

Sheet Pan Pork Chop Dinner is not only easy but delicious! Pork Chop, Green Beans and Potatoes, perfectly seasoned and cooked together on one sheet pan. This makes for a quick and easy dinner. The juices from the pork chop season the green beans and potatoes as it cooks. Pork Chops and Potatoes usually take about 40 minutes to cook. fresh green beans usually take about 20-25 minutes depending on the temperature. Therefore, I use frozen green beans when making this dish. It give the green beans time to thaw as the potatoes and pork chops are cooking. When it is done, everything is perfectly cooked, nothing, overcooked.

As I might of stated, this dish is easy to make getting a sheet pan with parchment paper and a mixing bowl. Cut up the potatoes into bite sized pieces (about an inch) and add to a mixing bow. Add olive oil, salt pepper and spread out on one half of the sheet pan. Add the frozen green beans to the mixing bowl. Add olive oil, salt pepper and spread out on the other half of the sheet pan. Next season your pork chop. I suggest a Tuscan seasoning (linked below) but you can use any seasoning. Place the pork chops on the potatoes and green beans. Cook for 40 minutes, until the pork chops are cooked and the potatoes are fork tender.

This is a perfect week night dinner. It is easy to put together and just forget it…for the next 40 minutes or so!

Sheet Pan Pork Chop Dinner

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• Author: Meg
• Prep Time: 10
• Cook Time: 40
• Total Time: 50
• Yield: 3-5

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Easy on pan dinner with pork, potatoes and green beans!

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Ingredients

• 3-4 Bone in Pork Chops about an inch thick
• 1 16oz bag frozen Green Beans
• 4 medium Potatoes, cubed

Green Beans:

• 2 tablespoon Olive Oil
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon Black Pepper

Potatoes

• 2 tablespoon Olive Oil
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/8 teaspoon Black Pepper

Pork Chops

• 1/4 teaspoon of seasoning on each side

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Instructions

1. Preheat the oven to 350°F
2. Line sheet pan with parchment paper
3. In a mixing bowl. Add the frozen green beans, olive oil, salt pepper to a mixing bowl and mix. Spread the Green Beans out on tone half of the sheet pan.
4. Cut up the potatoes into bite sized pieces (about an inch) and add to a mixing bow. Add olive oil, parsley, sea salt and pepper and mix. Spread out on the other half of the sheet pan.
5. Next season your pork chop
6. Place the pork chops on the potatoes and green beans
7. Cook for 40 minutes, until the pork chops are cooked and the potatoes are fork tender
8. Enjoy!!

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Shepherds Pie might be one of my new favorite dishes. I honestly never even had it until a few years ago.  Since then it has become a favorite in my house!  Not only is this dish ABSOLUTLY DELICIOUS, it is also Whole30 compliant. I am definitely a meat and potatoes girl and when they are combined it’s even better!!  Plus, any chance I can have mashed potatoes, I do!! Another great thing about this dish … you can make it ahead of time and have it all week long. We do it a bit different as I am not a huge fan of peas!  Besides Lima Beans it is the only other vegetable I just don’t like.  To add a bit of flavor and to take the place of the peas I added celery.  It was the perfect substitute.  

How to make:

This dish does require a little prep work.  If you get all your ingredients out prior to starting and follow the order it is a lot easier!  Start with your carrots as they take a while to soften.  Chop em’ up and throw them in a skillet over med-low heat for about 20 minutes.  While they are cooking chop up your onion, potatoes, celery and prep your spices in a small bowl so you can just dump em’ in.  Add your potatoes to a pot of water and bring to a boil.  They should take about 20 minutes to soften.  Follow my Dairy Free Mashed Potatoes or perfect Whole30 mashed potatoes.

Once the carrots are softened add you onion and cook for about 2 minutes.  Next add the celery and cook for about three minutes until the onions are translucent. Add your beef, ground it up and cook until no longer pink.  Once done drain out the excess oil and dump into a mixing bowl.  Add your arrowroot and give it a toss coating everything!  In the pan add minced garlic, sautéing for a minute, then add the beef broth and tomato paste.  Keep stirring until the paste and broth are all mixed together.  

Add back in the beef/veggie mixture and give it a good stir. Turn up the heat to medium till it starts to bubble then reduce to low.  Cover and simmer for 15 minutes stirring occasionally.  The sauce will thicken as it simmers.   Turn you oven on 350°F.  In a 13 x 9 casserole dish add the meat mixture to the bottom.  Top with the mashed potatoes.  I usually do strategically place a spoonful at a time, then use the back of the spoon to spread it out.  Place in the oven and cook for 45 minutes.  You know it’s ready when you see the sauce bubbling up on the sides!  Allow to cool for a good 10 minutes.  I usually dish it out into the bowls to cool faster!

This is great to make on a Sunday and use for lunch or dinner all week long!! 

Shepherds Pie

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• Author: Meg
• Prep Time: 60
• Cook Time: 45
• Total Time: 1 hour 45 minutes
• Yield: 10-12

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Delicious, Comforting and Whole30 Compliant!

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Ingredients

Meat and Vegetable Mixture:

• 2 tablespoon Olive Oil
• 2 cups chopped Carrots
• 1 cup chopped Onion
• 1 cup chopped Celery
• 2 pounds Ground Beef
• 2 tablespoon Arrowroot
• ½ tablespoon olive oil
• 2 teaspoons Minced Garlic
• 1 cups Beef Broth
• 3 tablespoons Tomato Paste
• 2 tablespoons Coconut Amino
• 1 teaspoon Parsley
• 3/4 teaspoon Rosemary
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Paprika
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Ground Thyme
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Black Pepper

Dairy Free Mashed Potatoes:

• 2 pounds Organic Russet Potatoes or Jersey White Sweet Potatoes
• 5 cups Water
• 1 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 1/2 cup Cashew Milk
• 2 tablespoons Ghee
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Black Pepper

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Instructions

– Meat and Vegetables:

1. Heat oil over medium-low heat and chop your carrots into small pieces.
2. Add your carrots to the skillet, cooking for 20 minutes, stirring occasionally.
3. Chop up the onion and celery, keeping them separate.  
4. Add all of your spices into a small bowl so you can add them at once when ready. 
5. Once the carrots are done, add the onion, cook for 2 minutes
6. Add the celery to the carrots & onion cooking for 3 more minutes. 
7. Add your beef, ground it up and cook until no longer pink. 
8. Drain your meat and vegetable mixture, add to a mixing bowl and toss with 2 tablespoons of Arrowroot.  
9. Over medium low heat add ½ tablespoon oil and the 2 teaspoons of minced garlic, cooking for one minutes, stirring occasionally.
10. Add the beef broth and tomato base.  Stir until the paste is mixed into the broth.  
11. Add the meat and vegetables to the broth and increase the heat to medium.
12. Once it starts to bubble reduce the heat to low, cover and simmer for 15 minutes stirring occasionally

– Mashed Potatoes:

1. Peel potatoes (unless you like the skin in you Mashed Potatoes) and cut into 1 inch cubes.
2. Add 5 cups of Water, 1 teaspoon of Sea Salt and 1/2 teaspoon Garlic Powder to Pot and bring to a low boil.
3. Add you cubed potatoes and continue on a low boil for about 20 minutes or until the potatoes are soft when you poke them.
4. Drain your Potatoes and add them to a Mixing Bowl (make sure it has higher sides and when the potatoes are in there it is only half full.
5. Add Ghee, Cashew Milk 1/4 teaspoon of Salt and Pepper.
6. Using a hand mixer, on a low speed, mash your potatoes. 

– Preheat the oven at 350°F

– In a 13 x 9 casserole dish add the meat mixture to the bottom.  

– Top with the mashed potatoes spreading them evenly

– Place in the oven and cook for 45 minutes.  

– Allow to cool for a good 10 minutes

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

InstaPot Beef Stew… nothing is better than a hot bowl of beef stew on a cold winters day.   It might just be my favorite winter meal.  Usually I make a large batch to have throughout the week or freeze.   Nothing is better then coming home from work and being able to heat it up in minutes.  There is nothing worse then coming home and not having any in the freezer.  Cooking it in the slow cooker takes to long and its just lacks flavor on the stove.  That is why I set out to develop an InstaPot version.  This dish definitely taste just as good in the InstaPot as it does in the Slow Cooker.  Not only that buy it takes less then hour to make… perfect for a weeknight dinner. 

This dish, with a little bit of properly timed prep work is super easy to make.  I would recommend pulling out all your ingredients so you don’t waste time running back and forth.  Start by turning your Instapot on to the sauté function.  Next prep your beef by adding the arrowroot and seasoning.  Once seasoned chop up onions.  Add the oil and beef to your Instapot and allow to sauté about 2 minutes on each side.  In-between flipping chop up your potatoes and carrots.  

After meat is browned (this could take two batches) and set aside add the onions and sauté another 3-4 minutes.   Once complete add the broth and tomato paste, then scrape all that goodness off the bottom.  Add the beef and remaining ingredients into the Instapot.  Close the lid and allow the magic to happen. 

While it does take a little bit of prep work a majority of the time is letting it cook.  If you know you want to make it the day before you can chop up all the vegetables and have them ready to go.  Either way this InstaPot Beef Stew is the perfect meal for any cold weather day!

InstaPot Beef Stew

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• Author: Meg

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Amazing Beef Stew perfect for any cold winter night

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Ingredients

• 1 tablespoon Avocado Oil
• 2 pounds beef stew meat, cubed
• 2 pounds Potatoes
• 2 pounds Carrots
• 1 tablespoon Arrowroot
• Beef Seasoning:
  • ½ teaspoon Sea Salt
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Pepper
  • ¼ teaspoon Garlic
  • ¼ teaspoon Dried Oregano
• 4 cups Beef Broth**
• 1 6oz can Tomato Paste 
• ½ teaspoon Dried Basil
• ½ teaspoon Dried Oregano
• ¼ teaspoon Dried Rosemary
• ¼ teaspoon Sea Salt
• ¼ teaspoon Pepper
• ¼ teaspoon Garlic
• ¼ teaspoon Paprika

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Instructions

1. Pull out all your ingredients, medium mixing bowl, measuring spoons, cutting board and knife.
2. Turn the InstaPot sauté function and allow it to warm up, add the Avocado Oil.
3. In a medium mixing bowl add you beef stew meat arrowroot and beef seasonings. Mix until the beef is evenly coated 
4. Chop your medium onion
5. Add the beef to the Instapot, allow to cook about 2 minutes on each side
6. In-between turning the beef chop up the carrots and potatoes into 1 inch chunks.
7. After the beef is browned remove from the Instapot and add another batch if needed.  
8. Once all the beef is cooked, remove and add the chopped onions, allowing to saute about 3 minutes
9. Add the beef broth and tomato paste.  Scrape all the little bits off the bottom and stir until the tomato paste is incorporated into the broth
10. Add the beef, carrots, potatoes and seasoning in
11. Close and ensure your vent cover is closed
12. Set on the Stew function for 30 minutes
13. Once complete you can manually vent or allow the naturally vent
14. ENJOY!  

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.