Peppery Pork Chops and Potatoes

  • Prep 15 min
  • Total 0 min
  • Ingredients 6
  • Servings 4

Ingredients

4
(6 to 8-oz.) bone-in pork loin chops (1 1/2 inches thick)
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

Steps

Hide Images
  • 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.

Notes









Tips

Expert Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
340
Calories from Fat
140
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved