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Gluten-Free Roasted Pork Chops and Vegetables
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Healthy veggies shine in a delicious family-friendly one-pot meal from Betty Crocker's Diabetes Cookbook!
Ingredients:
  • 2 teaspoons parsley flakes
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarse ground pepper
  • 4 pork rib chops, 1/2 inch thick (1 pound)
  • Olive oil-flavored cooking spray
  • 6 new potatoes, cut into fourths (3 cups)
  • 4 ounces mushrooms, cut in half (1 1/2 cups)
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 1 medium tomato, cut into 8 wedges
Instructions:
  • Preheat oven to 425°F and generously coat a 15 1/2x10 1/2x1 inch jelly roll pan with cooking spray. Combine parsley, marjoram, thyme, garlic salt, and pepper. Lightly spray both sides of pork chops with cooking spray and season with 1 to 1 1/2 teaspoons of the herb mixture. Arrange the pork chops in the corners of the pan.
  • In a large bowl, toss potatoes, mushrooms, bell pepper, and onion. Lightly spray the vegetables with cooking spray and stir. Sprinkle with the remaining herb mixture and toss to coat. Arrange evenly in the center of the pan alongside the pork chops.
  • Bake the dish uncovered for 45 minutes. Then, turn the pork and stir the vegetables. Place tomato wedges over the vegetables and bake for an additional 10 to 15 minutes, or until the pork is slightly pink near the bone and the vegetables are tender.

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