Roasted Pork Chops and Vegetables

           Easy, Entrees, Recipes
Roasted Pork Chops and Vegetables
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pork chops veggies

 

Ingredients:

4 pork rib chops, ¾ inch thick (¾-1 pound) 2 teaspoons parsley flakes ½ teaspoon dried marjoram leaves ½ teaspoon dried thyme leaves ½ teaspoon garlic salt ¼ teaspoon coarsely ground pepper 6 new potatoes cut into fourths 4 ounces mushrooms cut in half 1 medium red pepper, cut into 1-inch pieces 1 medium onion, cut into thin wedges 1 medium tomato, cut into 8 wedges

Directions:

Heat oven to 425F. Remove fat from pork. Mix parsley, marjoram, thyme, garlic salt and pepper. Rub both sides of pork chops with oil. Sprinkle with 1 to 1 ½ teaspoons herb mixture. Place pork chop in each corner of pan. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Toss vegetables with 1 Tablespoon olive oil; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in a 9 x 13 casserole dish. Bake vegetables uncovered for 30 minutes. Stir vegetables and add the pork chops to oven. Bake uncovered 30 minutes longer or until pork is slightly pink when cut near bone and vegetables are tender. Makes 4 servings This recipe was inspired in whole or in part by Betty Crocker

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