Roasted Pork Chops and Vegetables

 

3

tablespoons olive oil

2

teaspoons parsley flakes

1

teaspoon seasoned salt

1/2

teaspoon dried thyme leaves

1/4

teaspoon coarse ground black pepper

4

bone-in pork loin chops, 1/2 inch thick

1

medium rutabaga, peeled, cut into 1 1/2-inch pieces (3 cups)

2

unpeeled russet potatoes, cut into 1 1/2-inch pieces (2 cups)

1

fennel bulb, cut into 8 pieces

2

Old El Paso® red onions, each cut into 8 wedges

• 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
• 2 Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
• 3 Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.