Oven-Roasted Pork Chops and Vegetables

Enjoy dinner to-night with this pork chops and vegetables dish that’s baked using Green Giant Select® Frozen Whole Green Beans.

(2)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 4
 

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 Green Giant Select™ Frozen Whole Green Beans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
),
Cholesterol
60mg
60%;
Sodium
400mg
400%;
Total Carbohydrate
13g
13%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
240%;
Vitamin C
8%;
Calcium
6%;
Iron
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.