Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz, cut into two 1¼-inch-thick chops $1.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  10 oz $1.99
• Zucchini

  6 oz $1.29
• Private Selection® Walla Walla Sweet Onions

  3 oz $3.99
• Canned cannellini beans

  1 (15 oz) can, drained and rinsed
• Garlic

  1 clove $0.79
• Extra-virgin olive oil

  3 tablespoons, divided
• Balsamic vinegar

  1½ tablespoons
• Dried rosemary

  1 teaspoon
• Dried oregano

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  1¼ teaspoons, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Cut the tomatoes into wedges, slice the zucchini into thick half-moons, cut the onion into wedges, and finely grate or mince the fresh garlic.
2. Pat the pork chops dry. Rub them with 1/2 tablespoon olive oil, the rosemary, oregano, garlic powder, 1/2 teaspoon salt, and the black pepper; set aside while the vegetables begin roasting.
3. On a large rimmed sheet pan, toss the tomatoes, zucchini, onion, and cannellini beans with 2 tablespoons olive oil and the remaining 3/4 teaspoon salt. Spread everything in a single layer with room in the center of the pan.
4. Roast the vegetables and beans for 12 minutes, then stir them and place the pork chops in the cleared center of the pan.
5. Roast for another 10–14 minutes, checking early, until the pork reaches 145°F in the center. Transfer the pork to a board and rest for 5 minutes; leave the vegetables in the oven during the rest if they need more browning.
6. Mix the balsamic vinegar, fresh garlic, and remaining 1/2 tablespoon olive oil. Toss this dressing with the hot vegetables and lightly crush several tomatoes into the pan juices.
7. Slice the rested pork across the grain and plate it with the roasted vegetables and beans, spooning the balsamic tomato juices over the top.