Roast pork chops with vegetables and herbs for a simple and hearty dinner.
Herb Roasted Pork Chops and Vegetables
- Prep Time 15 min
- Total 55 min
- Servings 4
- Ingredients 9
Ingredients
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 small new red potatoes, unpeeled, quartered (about 1 lb)
- 2 cups ready-to-eat baby-cut carrots
- 1 medium onion, cut into 8 wedges
- 1 large clove garlic, finely chopped
- 1 tablespoon olive oil
- 4 boneless pork loin chops (4 oz each), trimmed of fat
Instructions
-
Step1Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
-
Step2In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
-
Step3Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.
Nutrition
330
Calories
12g
Total Fat
27g
Protein
28g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 390mg
- 16%
- Potassium
- 1040mg
- 30%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 5g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 200%
- 200%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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