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Oven-Roasted Pork Chops and Vegetables

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By Betty Crocker Kitchens
Updated Oct 19, 2016
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Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.

Oven-Roasted Pork Chops and Vegetables

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

  • 2 tablespoons frozen apple juice concentrate
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon garlic-pepper blend
  • 4 bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
  • 1 1/2 cups fresh baby carrots
  • 1 medium red onion, cut into 8 wedges
  • 2 cups frozen whole green beans

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
  • Step 
    2
    Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
  • Step 
    3
    Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
  • Step 
    4
    Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

Nutrition

240 Calories
11g Total Fat
22g Protein
13g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
60mg
20%
Sodium
400mg
17%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
12%
Sugars
8g
Protein
22g
% Daily Value*:
Vitamin A
240%
240%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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