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

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 2  teaspoons parsley flakes
• 1⁄2 teaspoon dried marjoram
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon fresh coarse ground black pepper
• 4  pork rib chops, 1/2 inch thick or 1  lb  pork rib chop
• 1  olive oil flavored cooking spray
• 6  new potatoes, cut into fourths or 3  cups new potatoes
• 4  ounces mushrooms, cut in half or 1 1⁄2 cups mushrooms
• 1  medium green bell pepper, cut into 1-inch pieces
• 1  medium onion, cut into thin wedges
• 1  medium tomatoes, cut into 8 wedges

Directions

1. 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.
2. 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.
3. 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.