Herb Roasted Pork Chops and Vegetables

Name: Herb Roasted Pork Chops and Vegetables
Prep time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 3/4 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 small new red potatoes, unpeeled, quartered (about 1 lb); 2 cups ready-to-eat baby-cut carrots; 1 medium onion, cut into 8 wedges; 1 large clove garlic, finely chopped; 1 tablespoon olive oil; 4 boneless pork loin chops (4 oz each), trimmed of fat

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Prep 15 min
Total 55 min
Ingredients 9
Servings 4

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by Qué Rica Vida Cocina

Updated Jan 13, 2010

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Ingredients

3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 small new red potatoes, unpeeled, quartered (about 1 lb)
2 cups ready-to-eat baby-cut carrots
1 medium onion, cut into 8 wedges
1 large clove garlic, finely chopped
1 tablespoon olive oil
4 boneless pork loin chops (4 oz each), trimmed of fat

Directions

1

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
2

In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
3

Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F, and vegetables are tender.

Nutrition Information

330 Calories, 12g Total Fat, 27g Protein, 29g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 330

Calories from Fat: 110

Total Fat: 12g; 19%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 390mg; 16%

Potassium: 1180mg; 34%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 5g; 20%

Sugars: 5g

Protein: 27g

% Daily Value*:

Vitamin A: 210%; 210%

Vitamin C: 15%; 15%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;