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Roasted Pork Chops and Vegetables
3 Tbsp. Olive Oil
2 tsp. dried Parsley Flakes
1 tsp. Seasoned Salt
1/2 tsp. dried Thyme Leaves
1/4 tsp. coarse Ground Black Pepper
4 (1/2 in. thick) Bone-in Pork Loin Chops |
1 medium Rutabaga, peeled, cut in 1-1/2 in.
pieces (3 cups)
2 Russet Potatoes, unpeeled, cut onto 1-1/2 in. pieces
(2 cups)
1 Fennel Bulb, cut into 8 pieces
1 Red Onion, cut into 8 wedges |
Heat oven to 450° F. Spray a 15x10x1-inch baking pan
with non-stick cooking spray.
In a small bowl, combine oil, parsley, seasoned salt,
thyme and pepper; mix well.
Brush both sides of pork chops with about half of oil
mixture.
In a large bowl, combine rutabaga, potatoes, fennel and
onion. Add remaining half of oil mixture; toss to coat. Arrange vegetables
in sprayed pan.
Bake at 450° F. for 15 minutes.
Arrange pork chops over vegetables. Bake an additional
30 to 40 minutes or until pork chops are no longer pink in center and vegetables
are fork tender.
Serves: 4
Per Serving: Serving Size: 1/4 of recipe
Calories: 390 Calories from Fat: 160 Total Fat: 18 g
Saturated Fat: 4 g Cholesterol: 65 mg Sodium: 480 mg Total Carbs.: 30 g
Dietary Fiber: 6 g Sugars: 8 g Protein: 27 g
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