Roasted Pork Chops and Vegetables

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Roasted Pork Chops and Vegetables

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Olive oil-flavored cooking spray
    2 tsp.parsley flakes
    ½ tsp.dried marjoram leaves
    ½ tsp.dried thyme leaves
    ½ tsp.garlic salt
    ¼ tsp.coarse ground pepper
    4pork rib chops, 1/2-inch thick (1 pound)
    6new potatoes, cut into fourths (3 c.)
    4 oz.mushrooms, cut in half (1-1/2 c.)
    1medium green bell pepper, cut into 1-inch pieces
    1medium onion, cut into thin wedges
    1medium tomato, cut into 8 wedges

    Directions

    1. Heat oven to 425 degrees. Spray jellyroll pan (15-1/2-by-10-1/2-by-1-inch) with cooking spray. Mix parsley, marjoram, thyme, garlic salt and ground pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1-1/2 teaspoons herb mixture. Place chops in corners of pan.
    2. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
    3. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

    Nutrition facts

    Servings

    285 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 55mg
    • Sodium: 170mg
    • Total Carbohydrates: 31g
    • Protein: 24g

    Recipe Source:

    www.bettycrocker.com.