Betty Crocker's Diabetes Cookbook shares a recipe! Good-for-you veggies pack a powerful punch in a hearty one-dish family meal!
Gluten-Free Roasted Pork Chops and Vegetables
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 4
- Ingredients 12
Ingredients
- 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
Instructions
-
Step1Heat oven to 425°F. 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.
-
Step2Mix 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.
-
Step3Bake 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.
Nutrition
285
Calories
7 g
Total Fat
24 g
Protein
31 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 285
- Calories from Fat
- 65
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Cholesterol
- 55 mg
- Sodium
- 170 mg
- Potassium
- 900 mg
- Total Carbohydrate
- 31 g
- Dietary Fiber
- 4 g
- Protein
- 24 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 38%
- 38%
- Calcium
- 2%
- 2%
- Iron
- 14%
- 14%
Exchanges:
1 Starch; 2 Vegetable; 3 Lean Meat;Recipe Tips
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved