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Prep 15min
Total1hr10min
Servings4
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Ingredients
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 frozen whole green beans
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Steps
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.
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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.
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