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Roasted Pork Chops and Vegetables
Source: dLife

Delicious pork chops roasted with a medley of vegetables. A one-pan recipe!

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 348.3
Total Carbs 44.0 g
Dietary Fiber 6.8 g
Sugars 5.9 g
Total Fat 5.9 g
Saturated Fat 1.9 g
Unsaturated Fat 0.8 g
Potassium 1609.4 mg
Protein 30.7 g
Sodium 206.7 mg
Dietary Exchanges
7 Fat , 1 1/2 Vegetables , 3 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  dried parsley
0 1/2 tsp  marjoram, leaves, ground
0 1/2 tsp  ground thyme
0 1/2 tsp  garlic salt
0 1/4 tsp  black pepper
4 each  Pork, chop, center rib loin, lean, raw
1 each  cooking spray
5 each  small potatoes
4 oz  fresh mushrooms
1 each  chopped green bell peppers
1 each  medium onions
1 each  medium tomatoes
  1. Heat oven to 425 degrees Fahrenheit. Spray jelly roll pan, 15 1/2x10 1/2x1-inch, with cooking spray. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
  2. Mix parsley, marjoram, thyme, garlic salt, and pepper.
  3. In a large bowl, mix potatoes, mushrooms, bell pepper, and onion. Spray vegetables a few times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
  4. Bake 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.

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