Ingredients
2
teaspoons parsley flakes
1/2
teaspoon dried marjoram leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon garlic salt
1/4
teaspoon coarse ground pepper
4
pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray
6
new potatoes, cut into fourths (3 cups)
4
ounces mushrooms, cut in half (1 1/2 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
Preparation
Heat oven to 425°F. 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.
