Gluten-Free Roasted Pork Chops and Vegetables

Gluten-Free Roasted Pork Chops and Vegetables

Prep Time 20 min 

Total Time 1 hr 20 min

 Servings 4

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

Directions

1. Heat oven to 425ºF. 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.
2. 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.
3. 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.

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Article source:http://www.bettycrocker.com/recipes/gluten-free-roasted-pork-chops-and-vegetables/33af8c6a-32f3-45fa-aafc-a911fe203f6b