High-Protein Pork Chop and Vegetable Plate

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Place the broccoli florets, sliced bell pepper, and zucchini on the prepared baking sheet. Drizzle with half of the olive oil (1.5 tsp), and sprinkle with half of the garlic powder, oregano, salt, and black pepper. Toss well to coat evenly.

Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring halfway through, until tender and lightly charred at the edges.

While the vegetables roast, season both sides of the pork chops with the remaining garlic powder, oregano, salt, and black pepper.

Heat a skillet or grill pan over medium-high heat with the remaining 1.5 tsp of olive oil. Once hot, add the pork chops.

Sear the pork chops for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C).

Remove the pork chops from the heat and let them rest for 5 minutes before serving.

Plate each serving with one pork chop and half of the roasted vegetables. Enjoy immediately.