Name: Roasted Pork Chops and Vegetables
Prep time: 15 min
Total time: 1 h 15 min
Yield: 1
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

Roasted Pork Chops and Vegetables

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Prep Time:
15 minutes

Total Time:
1 hour 15 minutes

Delight your loved ones with a savory roasted pork chop and rutabaga dinner, featuring a medley of vegetables and flavorful Old El Paso® red onions, paired perfectly with a refreshing fruit salad and crusty bread.

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:

Preheat oven to 450°F. Grease a 15x10x1-inch pan with cooking spray. Combine oil, parsley, seasoned salt, thyme, and pepper in a small bowl.
Coat pork chops with half of the oil mixture. Combine rutabaga, potatoes, fennel, and onions in a large bowl. Drizzle remaining oil mixture; toss to coat vegetables. Spread vegetables in baking pan.
Roast vegetables for 15 minutes. Top with pork chops and continue roasting for 30 to 40 minutes until pork is cooked through and veggies are tender.

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