Recipe of the Week – Roasted Pork Chops and Vegetables (Gluten Free)

Submitted by Dave Hutchins
Yield: 4 servings
Preparation Time: 20 minutes
Total Time: 1 Hour 20 Minutes


2 teaspoons parsley flakes
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon coarse ground pepper
4 pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray
6 new potatoes, cut into fourths (3 cups)
4 ounces mushrooms, cut in half (1 1/2 cups)
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium tomato, cut into 8 wedges


1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.

2. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.

3. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

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