1 Tbsp. Italian Seasoning
1/2 tsp. salt
1/4 tsp. pepper
8 small new red potatoes, unpeeled, quartered
2 cups ready-to-eat baby carrots
1 medium onion, cut into 8 wedges
1 large clove garlic, finely chopped
1 Tbsp. olive oil
4 boneless pork loin chops, trimmed of fat
Heat oven to 450F. Line 15x10x1 inch pan with aluminum foil and spray with olive oil cooking spray.
In small bowl, mix Italian seasoning, salt and pepper.
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.
Bake 20 minutes. Stir vegetables. Place pork chops around vegetables. Sprinkle remaining herb mixture over pork chops and rub into meat.
Bake 15-20 minutes more, until pork is no longer pink and meat thermometer inserted in center reads 160F and vegetables are tender. (I cooked mine about 25 minutes more, but I had thick chops).
[from Recipes Inspired by The Best Life Diet;, modified by me only slightly]
1/2 tsp. salt
1/4 tsp. pepper
8 small new red potatoes, unpeeled, quartered
2 cups ready-to-eat baby carrots
1 medium onion, cut into 8 wedges
1 large clove garlic, finely chopped
1 Tbsp. olive oil
4 boneless pork loin chops, trimmed of fat
Heat oven to 450F. Line 15x10x1 inch pan with aluminum foil and spray with olive oil cooking spray.
In small bowl, mix Italian seasoning, salt and pepper.
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.
Bake 20 minutes. Stir vegetables. Place pork chops around vegetables. Sprinkle remaining herb mixture over pork chops and rub into meat.
Bake 15-20 minutes more, until pork is no longer pink and meat thermometer inserted in center reads 160F and vegetables are tender. (I cooked mine about 25 minutes more, but I had thick chops).
[from Recipes Inspired by The Best Life Diet;, modified by me only slightly]
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