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Herb Roasted Pork Chops and Vegetables

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Herb Roasted Pork Chops and Vegetables
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 4
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Roast pork chops with vegetables and herbs for a simple and hearty dinner.

Ingredients

3/4
teaspoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
8
small new red potatoes, unpeeled, quartered (about 1 lb)
2
cups ready-to-eat baby-cut carrots
1
medium onion, cut into 8 wedges
1
large clove garlic, finely chopped
1
tablespoon olive oil
4
boneless pork loin chops (4 oz each), trimmed of fat

Directions

  • 1 Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
  • 2 In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
  • 3 Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.
Tips  

Carrots contain carotenoids, plant pigments that color them orange and yellow. Carotenoids are antioxidants that help protect cells from damage.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
19%
(
Saturated Fat
3 1/2g
18%
,
Trans Fat
0g
)
Cholesterol
70mg
23%
Sodium
390mg
16%
Potassium
1040mg
30%
Total Carbohydrate
28g
9%
(
Dietary Fiber
4g
17%
,
Sugars
5g
)
Protein
27g
Daily Value*:
Vitamin A
200%
200%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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