2
large baking potatoes, unpeeled, each cut into 8 long wedges
1
tablespoon olive oil
1/2
teaspoon salt
1/2
to 1 teaspoon black and red pepper blend
1/2
teaspoon dried thyme leaves
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Steps
1
Heat oven to 425°F. Spray broiler pan with nonstick cooking spray. Spray large nonstick skillet with cooking spray. Add pork chops; cook 2 minutes on each side or until browned. Place chops on sprayed broiler pan.
2
Arrange potato wedges around chops on pan. Brush potatoes with oil. Sprinkle chops and potatoes with salt, pepper blend and thyme.
3
Bake at 425°F. for 30 minutes or until pork chops are no longer pink in center and potatoes are tender.
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Russet Burbank potatoes, commonly called russet or Idaho, were named after their developer, Luther Burbank of Idaho. These low-moisture, high-starch potatoes are excellent for baking.
Accompany this recipe with carrots and coleslaw from the deli.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
340
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
5g
25%
Cholesterol
100mg
33%
Sodium
340mg
14%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
1g
Protein
36g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 4 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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