Oven-Roasted Pork Chops and Vegetables

By Johanna

Ingredients

• 2 tbsp. frozen apple juice concentrate
• 1 tbsp. olive or vegetable oil
• 1 tablespoon Dijon mustard
• 1/2 tsp. seasoned salt
• 1/2 tsp. dried marjoram leaves
• 1/2 teaspoon garlic-pepper blend
• 4 bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
• 1 1/2 c. fresh baby carrots
• 1 medium red onion, cut into 8 wedges
• 2 c. Frozen Whole Green Beans

Preparation

Step 1

1. Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.

2. Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.

3. Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.

4. Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.