Pork Chops with Roasted Vegetables

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3.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 1 chop and 1 cup vegetables
  • Makes: 4 chops and 4 cups vegetables
  • Prep: 25 mins
  • Roast: 35 mins 425°F

Pork Chops with Roasted Vegetables

Directions

  1. Preheat oven to 425 degrees F. In a small bowl combine the first three ingredients (through honey), 1/4 teaspoon of the pepper, and 1/4 teaspoon of the salt. Set aside until ready to serve.
  2. In a 3-quart rectangular baking dish combine the next three ingredients (through parsnip). Drizzle with 2 tablespoons of the oil; toss to coat. Roast, uncovered, 25 minutes.
  3. Meanwhile, sprinkle chops with herbes de Provence and remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. In a large skillet heat remaining 1 tablespoon oil over medium-high heat. Add chops; cook 2 minutes or until browned, turning once.
  4. Place chops on top of vegetable mixture. Roast 10 to 15 minutes more or until chops reach 145 degrees F and vegetables are tender. Sprinkle with cheese. Drizzle servings with balsamic mixture.
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Nutrition Facts (Pork Chops with Roasted Vegetables)

  • Per serving:
  • 442 kcal ,
  • 19 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 89 mg chol. ,
  • 516 mg sodium ,
  • 36 g carb. ,
  • 7 g fiber ,
  • 14 g sugar ,
  • 32 g pro.
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