More Great Recipes: Main Dish

Roasted Pork Chops and Vegetables

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Member since 2006

Serves | Prep Time | Cook Time


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

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.

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