Roasted Pork Chops and Vegetables (Gluten Free)

 

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.