Sheet Pan Pork Chops with Florida Orange Juice Marinade - Florida Citrus

Ingredients

• 1 cup Florida Orange Juice
• ¼ cup olive oil, plus extra for pan
• 4 garlic cloves
• 1 Serrano chile, stem removed
• 1 tbsp. brown sugar
• 1 ½ tsp. kosher salt, plus additional as desired
• 4 ½-inch thick boneless pork chops
• 1 lb. small fingerling potatoes, about ½-inch in size
• 1 lb. green beans, trimmed
• ¼ cup fresh chopped parsley
• Place the Florida Orange Juice, olive oil, garlic, Serrano chile, brown sugar, and salt in a blender and pulse to combine.
• Place the pork chops in a zip-top bag, add the marinade, seal, and move around to evenly coat.
• Refrigerate for a minimum of 4 hours and up to overnight.
• Preheat the oven to 425° F. Lightly coat a sheet pan with olive oil.
• Remove the pork chops from the marinade and place them in the middle of the sheet pan.
• Place the potatoes in the zip-top bag with the remaining marinade and toss to coat.
• Remove potatoes and scatter in a single layer around the pork chops.
• Roast for 15 minutes.
• Toss the green beans in the remaining marinade.
• Remove the green beans from the marinade and scatter over the potatoes.
• Continue to roast for an additional 15 minutes or until the pork chops are cooked to an internal temperature of 145° F, the potatoes are tender, and the green beans are tender-crisp.
• Remove from the oven, season with additional salt as desired, top with parsley, and serve.
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