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Roasted Pork Chops and Vegetables



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  • 2 tsp parsley flakes
  • 1/2 tsp dried marjoram leaves
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp garlic salt
  • 1/4 tsp coarse ground pepper
  • 4 pork rib chops, 1/2 inch thick
  • Olive oil flavored cooking spray
  • 6 red potatoes cut into fourths
  • 4 oz mushrooms cut in half
  • 1 medium green bell pepper, cut into 1 inch pieces
  • 1 medium onion, cut into thin wedges
  • 1 medium tomato, cut into 8 wedges
  • you may dble seasonings, add add'l tomato


Servings 4


Step 1

1. Heat oven to 425 degrees. Spray jelly roll pan, 15 1/2 x 10 1/2, with cooking spray. Mix parsley, marjoram, thyme, garlic, salt and pepper. Spray both sides of pork chops with cooking spray or brush with olive oil. Sprinkle with 1 to 1 1/2 tsp herb mixture. Place in corners of pan
2. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Drizzle vegetables with olive oil, 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 10-15 minutes or until pork is slightly pink when cut near bone and vegetables are tender


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