Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 2

Spice-Rubbed Pork Chops

Sweet potato wedges
Cut 1 large peeled sweet potato lengthwise into 10 wedges. Combine potato wedges, 1 tablespoon olive oil, 1/4 teaspoon garlic salt, and 1/4 teaspoon paprika; toss to coat. Arrange wedges in a single layer on a baking sheet. Bake at 500º for 16 to 20 minutes or until done, turning after 9 minutes.
Lemon green beans
Steam 8 ounces green beans 5 minutes or until crisp-tender. Toss with 1 teaspoon olive oil, 1 teaspoon grated lemon rind, and 1/4 teaspoon salt.
Credit: Photo: Kana Okada; Styling: Sara Quessenberry