Spanish Pork Chops

• 1 None small sweet potato, cut into wedges
• 1 None red pepper, roughly chopped
• 7 oz Brussels sprouts, halved
• 1 None large red onion, cut into wedges
• 3 cloves garlic, unpeeled
• 1 tsp smoked paprika
• 2 tsp olive oil
• 1 None medium tomato, quartered
• 2 None pork chops
• 7 oz green beans, trimmed
• 1 tbsp toasted almonds

1. Preheat oven to 425u0b0F. Combine sweet potato, pepper, Brussels sprouts, onion and garlic in a large baking dish. Sprinkle with paprika and drizzle with 1 tsp oil. Roast for 30 mins. Add tomato and roast for 10 mins, or until vegetables are tender.
2. Meanwhile, preheat grill. Brush pork with remaining oil. Grill for 4 mins per side, or until cooked to your liking. Remove from heat and let rest, covered, for 5 mins.
3. Boil, steam or microwave green beans until tender. Drain and cover to keep warm.
4. Squeeze garlic from skin. Transfer to a blender along with tomato, almonds and 1/2 the pepper. Blend until smooth.
5. Serve pork with roasted vegetables, green beans and roasted tomato, garlic and almond sauce.

sweet potato, red pepper, brussels, red onion, garlic, paprika, olive oil, tomato, pork chops, green beans, almonds

Taken from recipes-plus.com/api/v2.0/recipes/37768 (may not work)