ROASTED PORK CHOPS AND VEGETABLES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 pork rib chops, 1/2" thick (1 lb.)
  • 2 tsp. parsley flakes
  • 1/2 tsp. dried marjoram leaves
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. garlic salt
  • 1/4 tsp. coarsely ground pepper
  • Olive oil-flavored cooking spray
  • 6 new potatoes, cut into fourths (3 cups)
  • 4 oz. mushrooms, cut in half (1-1/2 cups)
  • 1 medium red bell pepper, cut into 1" pieces
  • 1 medium onion, cut into thin wedges
  • 1 medium tomato, cut into 8 wedges

Directions

  • Heat oven to 425. Spray jelly roll pan, 15x10", with cooking spray. Remove
  • fat from pork. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray
  • both sides of pork chops with cooking spray. Sprinkle with 1 to 1-1/2
  • teaspoons herb mixture. Place pork chop in each corner of pan.
  • Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray
  • vegetable 2-3 times with cooking spray; stir. Sprinkle with remaining herb mixture;
  • toss to coat. Spread evenly in center of pan.
  • Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges
  • on vegetables Bake uncovered 10-15 minutes longer or until pork is slightly
  • pink when cut near bone and vegetables are tender.
  • Variation: Love veggies? Add sliced carrots, zucchini and a variety of
  • bell peppers to the vegetable mixture for a jolt of color, texture and flavor.

Notes

Categories: Main Dish 
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