Oven-Roasted Pork Chops and Vegetables

Enjoy dinner to-night with this pork chops and vegetables dish that’s baked using Frozen Whole Green Beans. MORE+ LESS-

By Betty Crocker Kitchens

October 19, 2016

Ingredients

tablespoons frozen apple juice concentrate

tablespoon olive or vegetable oil

tablespoon Dijon mustard

1/2

teaspoon seasoned salt

1/2

teaspoon dried marjoram leaves

1/2

teaspoon garlic-pepper blend

bone-in center-cut pork chops (1/2 inch thick), trimmed of fat

1 1/2

cups fresh baby carrots

medium red onion, cut into 8 wedges

cups frozen whole green beans

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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.

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.