GLUTEN-FREE ROASTED PORK CHOPS AND VEGETABLES

Gluten-Free Roasted Pork Chops and Vegetables image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

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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 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 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.
Mix 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.
Bake 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.

Nutrition Facts : Calories 285, Carbohydrate 31 g, Cholesterol 55 mg, Fiber 4 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg