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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Pork Chops and Vegetables

Source: dLife

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

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 5.9 Fat, 1.1 Vegetables, 2.8 Meat, 2.0 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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Servings

Ingredients

Directions

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.
Mix parsley, marjoram, thyme, garlic salt, and pepper.
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.
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.