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
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
-
Step1Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
-
Step2Brush 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.
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Step3Roast 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;Tips from the Betty Crocker Kitchens
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