Pork chops and potatoes baked in one pan makes dinner—and cleanup—a breeze! Cheese and seasonings add a little Italian flair to the homey meal.
bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)
teaspoon dried thyme leaves
teaspoon garlic-pepper blend
tablespoons olive or vegetable oil
medium unpeeled Yukon Gold potatoes, cut into 1/2-inch cubes
red bell pepper, cut into bite-size strips
cup shredded Italian cheese blend
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops in one half of pan.
In large bowl, mix 3/4 teaspoon of the thyme, the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture. Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat. Spread vegetables in other half of pan.
Bake uncovered 30 to 35 minutes or until pork is no longer pink in center. Sprinkle cheese and remaining 1/4 teaspoon thyme over pork; bake 2 to 3 minutes longer or until cheese is melted.
Pre-shredded cheese is a definite time-saving product. Look for the Italian cheese blend in the dairy case near other shredded cheese products. Depending on the manufacturer, 5 or 6 cheeses are included in the blend. Either type will work in this recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.