Roasted Pork Chops and Vegetables

Roasted Pork Chops and Vegetables

Serve your family this roasted dinner made using pork chops, rutabaga, vegetables and Old El Paso® red onions that's served with fruit salad and bread.

Prep Time



Total Time






tablespoons olive oil
teaspoons parsley flakes
teaspoon seasoned salt
teaspoon dried thyme leaves
teaspoon coarse ground black pepper
bone-in pork loin chops, 1/2 inch thick
medium rutabaga, peeled, cut into 1 1/2-inch pieces (3 cups)
unpeeled russet potatoes, cut into 1 1/2-inch pieces (2 cups)
fennel bulb, cut into 8 pieces
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
Roasting is oven-cooking food in an uncovered pan. This cooking method produces food that is well-browned and moist. Usually this cooking method is used with tender cuts of meat.
Ingredient Info
Fennel is an aromatic plant with a bulbous base and stems. It has a delicate sweet anise-like flavor. The bulb is sliced and used in salads or cooked recipes. The feathery green stems are used as a pretty garnish or can be used like an herb.
Serving Suggestion
Fruit salad and sourdough bread complement this oven-roasted pork recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 4g,),
  • Cholesterol 65mg;
  • Sodium 480mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 27g;
Percent Daily Value*:
    • 2 Starch;
    • 2 Other Carbohydrate;
    • 3 Lean Meat;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.