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Roasted Pork Chops and Vegetables

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By Betty Crocker Kitchens
Updated May 23, 2022
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Serve your family this roasted dinner made using pork chops, rutabaga, vegetables and Old El Paso® red onions that's served with fruit salad and bread.

Roasted Pork Chops and Vegetables

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 3 tablespoons olive oil
  • 2 teaspoons parsley flakes
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon coarse ground black pepper
  • 4 bone-in pork loin chops, 1/2 inch thick
  • 1 medium rutabaga, peeled, cut into 1 1/2-inch pieces (3 cups)
  • 2 unpeeled russet potatoes, cut into 1 1/2-inch pieces (2 cups)
  • 1 fennel bulb, cut into 8 pieces
  • 2 red onions, each cut into 8 wedges

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
  • Step 
    2
    Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
  • Step 
    3
    Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.

Nutrition

390 Calories
18g Total Fat
27g Protein
30g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
4g
20%
Cholesterol
65mg
22%
Sodium
480mg
20%
Total Carbohydrate
30g
10%
Dietary Fiber
6g
24%
Sugars
8g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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