Roasted Pork Chops and Vegetables

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 4

Ingredients

  • 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 red onions, each cut into 8 wedges

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
4g
20%
Cholesterol
65mg
22%
Sodium
480mg
20%
Total Carbohydrate
30g
10%
Dietary Fiber
6g
24%
Sugars
8g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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