Roasted Pork Chops and Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 305.6
- Total Fat: 9.9 g
- Cholesterol: 45.0 mg
- Sodium: 282.4 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 5.2 g
- Protein: 25.6 g
View full nutritional breakdown of Roasted Pork Chops and Vegetables calories by ingredient
Number of Servings: 4
Ingredients
-
Pork chops
tomatoes
red potatos
onion
peppers
Directions
Heat oven to 425°, spray 15*10 with cooking spray. Mix seasonings. Spray both sides of pork chops with spray, sprinkle with herb mixture and place in corners of pan.
Mix potatoes, mushrooms, bell peppers and onion in large bowl. Spray with cooking spray, sprinkle remaining herb mixture, toss to coat. Spread evenly in center of pan between pork chops.
Bake uncovered for 45 minutes, place tomato wedges over vegetables, bake uncovered for an additional 10-15 minutes until pork is slightly pink when cut, and vegetables are tender.
Serving Size: 4
Mix potatoes, mushrooms, bell peppers and onion in large bowl. Spray with cooking spray, sprinkle remaining herb mixture, toss to coat. Spread evenly in center of pan between pork chops.
Bake uncovered for 45 minutes, place tomato wedges over vegetables, bake uncovered for an additional 10-15 minutes until pork is slightly pink when cut, and vegetables are tender.
Serving Size: 4