Roasted Pork Chops and Vegetables

Roasted Pork Chops and Vegetables


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


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.