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Herb Roasted Pork Chops and Vegetables

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By Betty Crocker Kitchens
Updated Jan 16, 2020
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Roast pork chops with vegetables and herbs for a simple and hearty dinner.

Herb Roasted Pork Chops and Vegetables

  • Prep Time 15 min
  • Total 55 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 small new red potatoes, unpeeled, quartered (about 1 lb)
  • 2 cups ready-to-eat baby-cut carrots
  • 1 medium onion, cut into 8 wedges
  • 1 large clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 4 boneless pork loin chops (4 oz each), trimmed of fat

Instructions

  • Step 
    1
    Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
  • Step 
    2
    In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
  • Step 
    3
    Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.

Nutrition

330 Calories
12g Total Fat
27g Protein
28g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
390mg
16%
Potassium
1040mg
30%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
17%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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