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 |
STEPS
- Heat oven to 425ºF. Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
- 2Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
- 3Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.
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