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Oven-Roasted Pork Chops and Vegetables

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Oven-Roasted Pork Chops and Vegetables
  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 4
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Enjoy dinner tonight with these pork chops and vegetables baked using Green Giant Select® Frozen Whole Green Beans.

Ingredients

2
tablespoons frozen apple juice concentrate
1
tablespoon olive or vegetable oil
1
tablespoon Dijon mustard
1/2
teaspoon seasoned salt
1/2
teaspoon 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
cups fresh baby carrots
1
medium red onion, cut into 8 wedges
2
cups frozen whole green beans

Directions

  • 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.
Tips  

Expert Tips

Fresh green beans can be used in place of the frozen green beans.

Bright-colored green beans and carrots are excellent sources of vitamins A and C.

Arrange the pork chops on a pretty platter and surround them with vegetables. Garnish the platter wish fresh herb sprigs. Pass a sparkling glass bowl of applesauce and a basket of fresh rolls.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
3g
15%
)
Cholesterol
60mg
20%
Sodium
400mg
17%
Total Carbohydrate
13g
4%
(
Dietary Fiber
3g
12%
,
Sugars
8g
)
Protein
22g
Daily Value*:
Vitamin A
240%
240%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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