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Steps
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.
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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.
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.
Fruit salad and sourdough bread complement this oven-roasted pork recipe.
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