Skip to Content
Menu

Roasted Pork Chops with Cheesy Vegetables

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Sep 13, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Five ingredients make this an easy supper for the entire family.

Roasted Pork Chops with Cheesy Vegetables

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 5
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
  • 1 bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
  • 3/4 teaspoon Italian herb seasoning
  • 1/4 teaspoon cracked pepper
  • 4 boneless pork loin chops, trimmed of fat (about 4 oz each)

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Let frozen vegetables stand at room temperature 5 minutes to thaw slightly.
  • Step 
    2
    In small bowl, mix Italian herb seasoning and pepper; sprinkle over pork chops. Place partially thawed vegetables in center of pan; arrange pork chops around vegetables.
  • Step 
    3
    Bake 25 to 35 minutes, stirring vegetables halfway through bake time, or until pork is no longer pink and meat thermometer inserted in center reads 160°F and vegetables are tender. Serve hot.

Nutrition

340 Calories
12g Total Fat
29g Protein
28g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1080mg
45%
Potassium
870mg
25%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
17%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 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.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section