Monday, August 25, 2008
Herb roasted pork chops and vegetables
Prep Time: 15 minutes
Start to finish: 55 minutes
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
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 - 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F, and vegetables are tender.
Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 1/2 fat
Carbohydrates choices: 2