Pork Chops With Roasted Vegetables

Roasted Pork Chops With Vegetables on a baking tray.

4.65 from 37 votes

Pork Chops With Roasted Vegetables

This recipe of pork chops with roasted vegetables is great for the middle of the week when you have to come up with a fast dinner for your family. Healthy, easy, and fast to make, this recipe is a family pleaser.

Prep Time15

Cook Time25

Total Time40

Course: Meat and Poultry

Cuisine: International

Servings: servings

Calories: 302kcal

Author: Gabriela

Equipment

Deep Baking Pans Nonstick Set

Ingredients

For the marinade:

4-6 pork chops
2-3 garlic cloves chopped or 1 teaspoon garlic powder
1 medium lemon use the juice from it
3-4 Tablespoons vegetable oil for the meat marinade
1 teaspoon smoked paprika or regular
1 teaspoon thyme
salt and pepper to taste

Vegetables:

16 ounces green beans fresh or frozen or broccoli florets
1-2 red bell peppers sliced
1 large red onion sliced
4 medium potatoes cubed
salt and pepper to taste
½ teaspoon thyme
½ teaspoon garlic powder
3 tablespoons vegetable oil

Instructions

Preheat oven to 475F.
Place the pork chops in a large Ziploc bag together with the oil, lemon juice, salt, pepper, garlic powder, smoked paprika, and thyme.
Seal the bag and massage the meat with the marinade so the juice covers the meat everywhere.
Place the bag with the meat and marinate it in the fridge.
Meanwhile, place the green beans(or the broccoli) on a baking tray, the sliced onion, sliced red pepper, cubed potatoes and mix everything with salt, pepper and oil. Optional, you can add garlic powder and thyme.
Try to place all vegetables in one layer.
Place the meat together with the marinade over the vegetables.
Bake the tray at 475F for about 25 minutes. After 15 minutes, you can flip the meat on the other side. Taste the potatoes to make sure they are done. If not, bake for another 5-7 minutes.
Serve with a simple green salad.

Nutrition