Oven-Roasted Pork Chops and Vegetables

 

2

tablespoons frozen apple juice concentrate

1

tablespoon olive or vegetable oil

1

tablespoon Dijon mustard

1/2

teaspoon seasoned salt

1/2

teaspoon dried marjoram leaves

1/2

teaspoon garlic-pepper blend

4

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

1 1/2

cups fresh baby carrots

1

medium red onion, cut into 8 wedges

2

cups Green Giant Select® Frozen Whole Green Beans

• 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.