Ads 468x60px

I am a Type A endomorph. I struggle with weight. This is my Journey

Tuesday, March 8, 2016

6 WBMO - Roasted Pork Chops and Vegetables

From member .... From the Betty Crocker website 

  • 2 teaspoons parsley flakes
  • ½ teaspoon dried marjoram leaves
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon garlic powder
  • ¼ teaspoon coarse ground pepper
  • 4 lean pork rib chops, all visible fat removed, ½ inch thick (1 lb)
  • 6 new potatoes, cut into fourths (3 cups cut potatoes)
  • 4 oz mushrooms, cut in half (1½ cups)
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 1 medium tomato, cut into 8 wedges
  • ¼ cup nsa broth, plus additional for basting (about ½ cup total)

Heat oven to 425ºF. Use nonstick jelly roll pan or conventional pan lined with cooking parchment or nonstick foil.. Mix parsley, marjoram, thyme, garlic powder and pepper. Sprinkle both sides of pork chops with 1 to 1½ teaspoons herb mixture rubbing in slightly with fingers. Place in corners of pan. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Add ¼ cup broth; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops. Bake uncovered 45 minutes, basting vegetables and potatoes every 10 - 15 minutes with reserved broth. 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. 

Compatible with Body Type:
Breakfast D-E
Morning Snack E
Lunch A-D-E
Afternoon Snack D 
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein C, Carb A, Free Veggies


Post a Comment

Blogger Templates