Roasted Pork Chops and Vegetables

(2)
  1 reviews

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

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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