Preheat oven to 400 degrees. Pat pork chops dry with paper towels; place pork chops in center of a large rimmed baking pan.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This recipe isn't just beautiful, it's delicious! How could it not be with all the colors of the rainbow? Get your serving of veggies and then some with our one-pan pork dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (4-oz.) Hy-Vee Midwest Pork boneless top pork loin chops | ||
| 1 (12-oz.) pkg. Hy-Vee sweet grape tomatoes, halved | ||
| 1 small sweet potato, peeled and cut into 1/2-inch pieces | ||
| 2 medium yellow bell peppers, seeded and cut into strips | ||
| 3 ½ c. broccoli florets | ||
| 2 c. red cabbage, thinly sliced | ||
| 6 tbsp. Gustare Vita olive oil | ||
| 1 tbsp. Jack Daniel's pork rub | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper |
Things To Grab
- Paper towels
- Large rimmed sheet pan
- Meat thermometer
Directions
Arrange tomatoes, sweet potato, bell peppers, broccoli, and cabbage in sections around pork chops. Drizzle with olive oil; sprinkle pork chops and vegetables with pork seasoning, salt, and pepper.
Bake 25 to 30 minutes or until pork chops reach 145 degrees and vegetables are fork-tender.
Nutrition facts
Servings
401 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 66mg
- Sodium: 925mg
- Total Carbohydrates: 19g
- Protein: 28g
Daily Values
0%
Iron 11%
0%
Calcium 4%
0%
Vitamin D 4%
0%
Potassium 20%
Recipe Source:
Hy-Vee Test Kitchen