Oven-Roasted Pork Chops and Vegetables

Oven-Roasted Pork Chops and Vegetables

Enjoy dinner tonight with these pork chops and vegetables baked using Green Giant Select® Frozen Whole Green Beans.

Prep Time



Total Time






tablespoons frozen apple juice concentrate
tablespoon olive or vegetable oil
tablespoon Dijon mustard
teaspoon seasoned salt
teaspoon dried marjoram leaves
teaspoon garlic-pepper blend
bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
1 1/2
cups fresh baby carrots
medium red onion, cut into 8 wedges
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Fresh green beans can be used in place of the frozen green beans.
Healthy Hint
Bright-colored green beans and carrots are excellent sources of vitamins A and C.
Make It Special
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,),
  • Cholesterol 60mg;
  • Sodium 400mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 3g,
    • Sugars 8g),
  • Protein 22g;
Percent Daily Value*:
    • 1/2 Fruit;
    • 1/2 Other Carbohydrate;
    • 1 Vegetable;
    • 3 Lean Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.