Roasted Pork Chops and Vegetables

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Salt

  Table

  1 tsp or 6g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Pepper

  Spices, black

  1g

• Pork chops

  Fresh, loin (blade), bone-in, separable lean only, cooked, pan-fried

  4 chop, excluding refuse (yield from 1 raw or 252g

• Russet potatoes

  Flesh and skin, raw

  2 potato large or 738g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Onions

  Raw

  2 medium or 220g

Directions

1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
2. Brush 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.
3. Roast 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.

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