Roasted Pork Chops and Vegetables

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

  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 10
  • servings 4

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
  • 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.
  • 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.
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