Roasted Pork Chops and Vegetables

Dinner ready for four! Serve your family this roasted pork chops, rutabaga, vegetables served with fruit salad and bread.

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Servings 4

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2 Ratings

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ingredients 10
Prep Time 15 min
Total Time 1 hr 15 min

Ingredients

3: tablespoons olive oil

2: teaspoons parsley flakes

1: teaspoon seasoned salt

1/2: teaspoon dried thyme leaves

1/4: teaspoon coarse ground black pepper

4: bone-in pork loin chops, 1/2 inch thick

1: medium rutabaga, peeled, cut into 1 1/2-inch pieces (3 cups)

2: unpeeled russet potatoes, cut into 1 1/2-inch pieces (2 cups)

1: fennel bulb, cut into 8 pieces

2: Old El Paso® red onions, each cut into 8 wedges

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Directions

1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
2 Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
3 Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.

EXPERT TIPS

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Expert Tips

Roasting is oven-cooking food in an uncovered pan. This cooking method produces food that is well-browned and moist. Usually this cooking method is used with tender cuts of meat.

Fennel is an aromatic plant with a bulbous base and stems. It has a delicate sweet anise-like flavor. The bulb is sliced and used in salads or cooked recipes. The feathery green stems are used as a pretty garnish or can be used like an herb.

Fruit salad and sourdough bread complement this oven-roasted pork recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 4g, 4% ),
Cholesterol: 65mg; 65%;
Sodium: 480mg; 480%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 6g 6% Sugars 8g 8% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 45%;
Calcium: 10%;
Iron: 15%;

Exchanges:

2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ClarissaJ

report Posted Feb. 9, 2013 10:55 PM

This recipe was DELICIOUS! I tweaked it a little, the only veggies I had we're potatoes, onions & carrots. No parsley either so I substituted a premixed Italian seasoning. Also added lots of garlic powder. I did not put the pork chops on top, I put them alongside the veggies in the same pan. The veggies were done before the meat so I covered them with a piece of foil so they wouldn't burn. I loved it and will definitely make again.