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
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
-
Step1Heat 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.
-
Step2Brush 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.
-
Step3Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
-
Step4Return 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;Tips from the Betty Crocker Kitchens
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