Gluten-Free Roasted Pork Chops and Vegetables

Betty Crocker's Diabetes Cookbook shares a recipe! Good-for-you veggies pack a powerful punch in a hearty one-dish family meal!

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 4

Ingredients

2
teaspoons parsley flakes
1/2
teaspoon dried marjoram leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon garlic salt
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 1/2x10 1/2x1 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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Love veggies? Add sliced carrots, zucchini and a variety of bell peppers with the potatoes.

Serve with a crisp salad or fresh fruit and hearty bread to round out your dinner.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
55 mg
55 %;
Sodium
170 mg
170 %;
Total Carbohydrate
31 g
31 %
(Dietary Fiber
4 g
4 %
),
Protein
24 g
24 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
38%;
Calcium
2%;
Iron
14%;
Exchanges:
1 Starch; 2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.