Roasted pork chops and vegetables
Preparation time: 1 hr and 40 min
Olive oil cooking spray
4 pork rib chops, 1/2 inch thick (1 lb)
2 teaspoons dried parsley flakes
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 teaspoon coarse ground black pepper
6 small red potatoes, cut into quarters (3 cups)
4 oz whole fresh 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
1. Heat oven to 425 F. Spray 15x10x1-inch pan with olive oil cooking spray. Spray both sides of pork chops with olive oil cooking spray.
2. In small bowl, mix parsley, marjoram, thyme, garlic salt and pepper. Sprinkle pork chops evenly with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
3. In large bowl, toss potatoes, mushrooms, bell pepper and onion. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread vegetables evenly in center of pan between pork chops.
4. Roast uncovered 45 minutes. Turn pork chops; stir vegetables. Place tomato wedges over vegetables. Roast 10 to 15 minutes longer or until meat thermometer inserted into pork reads 145 F and vegetables are tender.