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Spice-Rubbed Pork Chop
with roasted paprika sweet potatoes / romaine salad

Active: 45 Total: 45

This flavorful, spice-rubbed pork was first featured in 2021. The pork got rave reviews but our community wanted something a little heartier on the side, so we're adding roasted paprika potatoes to serve in addition to a fresh salad. 
Smarts: Tonight's recipe includes a double batch of roasted sweet potatoes. Be sure to save some for Wednesday's meal. 



Roasted Paprika Sweet Potatoes (enough for 2 nights):
  • Sweet potatoes - 3 lbs , cubed
  • Oil, olive - 3 Tbsp
  • Paprika - 2 tsp
  • Oregano, dried - 1 tsp
​​Spice-Rubbed Pork Chop:
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Pork chops, boneless or bone-in - 4
  • Oil, cooking - 2 Tbsp
  • Foil - for cooking
Romaine Salad:
  • Vinegar, red wine - 1 Tbsp
  • Lemon juice - 2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Cucumbers - 8 oz , chopped
  • Lettuce, romaine - 1 heart , chopped
  • Tomatoes, grape or cherry - 1/2 cup , halved
  • Pepitas / pumpkin seeds - 1/4 cup


  1. Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)

  2. Make spice rub - (If prepping right before cooking, get oven heating first.) Combine cumin, chili powder, oregano (portion for pork), garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)

  3. Pork - Rub pork on all sides with spice rub. Tenderize with a fork. (Can be done 1 day ahead)

  4. Make dressing - Whisk together vinegar, lemon juice, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)

  5. Cucumbers / Romaine / Tomatoes - Prep as directed.

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  1. Heat oven to 400F / 204C.

  2. Toss sweet potatoes with olive oil (portion for potatoes), paprika, oregano (portion for potatoes), and some salt and pepper (this makes enough for two nights). Spread out on a sheet pan (or two to prevent crowding). Roast, turning with a spatula halfway through cooking, until tender, 25 to 30 minutes.

  3. When sweet potatoes are about halfway done roasting, heat a grill pan or skillet with cooking oil over medium-high heat. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.

  4. Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.

  5. Toss together romaine, cucumbers, and tomatoes. Add dressing until salad is dressed to your liking. Top with pepitas.

  6. Reserve half of the roasted sweet potatoes for Wednesday night’s meal. 

  7. Slice pork chops and serve with salad and portion of sweet potatoes for tonight’s meal.



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