Roasted Pork Chops and Vegetables


Roasted Pork Chops and Vegetables

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 4
    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
    4 pork rib chops, 1/2-inch thick (1 pound)
    6 new potatoes, cut into fourths (3 c.)
    4 oz. mushrooms, cut in half (1-1/2 c.)
    1 medium green bell pepper, cut into 1-inch pieces
    1 medium onion, cut into thin wedges
    1 medium tomato, cut into 8 wedges


    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


    285 Calories per serving

    Amounts Per Serving

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

    Recipe Source: