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