GLUTEN FREE ROASTED PORK CHOPS AND VEGETABLES
Betty Crocker's Diabetes Cookbook shares a recipe! Good-for-you veggies pack a powerful punch in a hearty one-dish family meal! from Betty Crocker
Provided by DodleneL
Categories Pork
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1072, Fat 50.6, SaturatedFat 10.9, Cholesterol 263.1, Sodium 275.8, Carbohydrate 51.2, Fiber 7.4, Sugar 5.3, Protein 99
ROASTED PORK CHOPS AND VEGETABLES
Serve your family this roasted dinner made using pork chops, rutabaga, vegetables and Old El Paso® red onions that's served with fruit salad and bread.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
- Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
- Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.
Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 8 g
CHEESY ITALIAN PORK CHOPS WITH VEGETABLES
Pork chops and potatoes baked in one pan makes dinner-and cleanup-a breeze! Cheese and seasonings add a little Italian flair to the homey meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops in one half of pan.
- In large bowl, mix 3/4 teaspoon of the thyme, the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture. Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat. Spread vegetables in other half of pan.
- Bake uncovered 30 to 35 minutes or until pork is no longer pink in center. Sprinkle cheese and remaining 1/4 teaspoon thyme over pork; bake 2 to 3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 440, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
GLUTEN-FREE DREDGED PORK CHOPS
When used with the Gluten-Free Flour Mix, this dredged pork chop recipe from our Test Kitchen will get rave reviews from those living a gluten-free lifestyle and those who aren't. The thick, savory sauce keeps the chops moist and juicy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine 2 tablespoons flour mixture, salt and pepper. Add pork chops, one at a time, and shake to coat., In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Sprinkle with sage and rosemary; remove and keep warm., In the same skillet, saute onion in pan drippings. Combine remaining flour mixture and juice until smooth. Stir into skillet; add nuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
Nutrition Facts : Calories 309 calories, Fat 17g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 425mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein.
OVEN-ROASTED PORK CHOPS AND VEGETABLES
Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
- Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
- Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
- Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.
Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g
OVEN-ROASTED PORK AND VEGETABLES
Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
- In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
- Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g
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