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Oven baked boneless pork chops with honey roasted vegetables
Author:
Petro Neagu
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Ingredients
For the honey roasted vegetables:
4
large potatoes
peeled and cut into wedges
4
medium carrots peeled and sliced into 1/2" slices
1
large Spanish onion
cut julienne
1 1/2
cup
red bell peppers
cut into medium dice
1/2
cup
honey
3
tablespoons
olive oil
1/2
teaspoon
dry thyme
1/4
teaspoon
dry oregano
1/2
teaspoon
dry marjoram
1/4
teaspoon
dry parsley
1/2
teaspoon
salt
1/2
teaspoon
ground black pepper
For the oven baked boneless pork chops:
8
boneless pork chops
1/2
teaspoon
dry thyme
1/4
teaspoon
salt
1/4
teaspoon
ground black pepper
1
tablespoon
olive oil
1
tablespoon
honey
1
teaspoon
lime juice plus more to drizzle
optional
You will also need:
large baking sheet
foil
cooking spray
large bowl
spatula
Instructions
Pre heat the oven at 375 F.
Line a baking sheet with foil and line with cooking spray. Set aside.
In a large bowl, mix the vegetables with the herbs and spices listed in the roasted vegetable section.
Transfer to the baking sheet and bake in the oven for about 40 minutes.
Meanwhile, place pork chops in a large bowl and mix with the rest of the pork ingredients.
After the vegetables have roasted for 40 minutes, remove the baking sheet from the oven and gently toss the vegetables.
Add the prepared pork chops to the baking sheet, in between the vegetables.
Bake for additional 20 minutes or until the pork chops are no longer pink and have formed a little crust.
Drizzle a little bit of lime juice when serving (optional) or spread some garlic yogurt sauce over the pork chops.
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