- 4
- 50 mins
Ingredients
- 4 bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon garlic-pepper blend
- 2 tablespoons olive or vegetable oil
- 3 medium unpeeled Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 red bell pepper, cut into bite-size strips
- 2/3 cup shredded Italian cheese blend
Preparation
Step 1
1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops in one half of pan.
2 In large bowl, mix 3/4 teaspoon of the thyme, the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture. Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat. Spread vegetables in other half of pan.
3 Bake uncovered 30 to 35 minutes or until pork is no longer pink in center. Sprinkle cheese and remaining 1/4 teaspoon thyme over pork; bake 2 to 3 minutes longer or until cheese is melted.
Pre-shredded cheese is a definite time-saving product. Look for the Italian cheese blend in the dairy case near other shredded cheese products. Depending on the manufacturer, 5 or 6 cheeses are included in the blend. Either type will work in this recipe.
Serves 4
Serving Size: 1 Serving Calories440 ( Calories from Fat180), Total Fat20g (Saturated Fat6g, Trans Fat0g ), Cholesterol85mg Sodium210mg Total Carbohydrate30g (Dietary Fiber3g Sugars3g ), Protein35g