I stole this recipe for Roasted Pork Chops with Cheesy Vegetables from the Betty Crocker mobile app. It is a one pan meal. Pork chops and frozen vegetables cook together in the same pan. An easy, fast weeknight meal.
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Preheat oven to 450 F. Spray 15x10x1 pan with cooking spray. Let a 24 oz bag value size frozen broccoli, carrots, cauliflower and cheese sauce and a 19 oz bag value size frozen roasted potatoes with garlic and herb sauce stand at room temperature 5 minutes to thaw slightly. (or quick defrost in the microwave)
Place partially thawed potatoes around the edge of the pan.
Pour the cheesy vegetables in the middle of the pan.
Add 1 pound boneless pork loin chops on top of the potatoes. I used thinly sliced pork chops. In a small bowl, mix ¾ tsp Italian herb seasoning and ¼ tsp cracked pepper; sprinkle over pork chops.
Bake 25-35 minutes, stirring vegetables halfway through bake time, or until pork is no longer pink and vegetables are tender.
Serve hot. The recipe calls for everything to be stirred together before serving, but I liked the vegetables and pork served separately.
Roasted Pork Chops with Cheesy Vegetables
A quick, easy, one-pan weeknight meal. Pork chops and frozen vegetables all cook together in the same pan. No chopping needed for this family meal.
Ingredients
- 24 oz bag value size frozen broccoli, carrots, cauliflower and cheese sauce
- 19 oz bag value size frozen roasted potatoes with garlic and herb sauce
- ¾ tsp Italian herb seasonings
- ¼ tsp cracked pepper
- 4 boneless pork loin chops, trimmed of fat (~ 4 oz each)
Instructions
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Preheat oven to 450 F. Spray 15x10x1 pan with cooking spray. Let frozen vegetables stand at room temperature 5 minutes to thaw slightly.
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In a small bowl, mix Italian herb seasoning and pepper; sprinkle over pork chops. Place partially thawed vegetables in center of pan, arrange pork chops around vegetables.
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Bake 25-35 minutes, stirring vegetables halfway through bake time, or until pork is no longer pink and meat thermometer inserted in center reads 160 F and vegetables are tender. Serve hot.
Recipe Notes
I was unable to find large bags of frozen vegetables that had sauces. So I bought the smaller boxes of vegetables that had sauces in the vegetable packets. What I purchased was 2 boxes of the mixed vegetables with cheese sauce and 3 boxes of roasted potatoes with herb sauce. I used thinner sliced pork chops (I already had it in the freezer) so I decreased the cooking time to 25 minutes. Also marinated the pork chops in a little Italian dressing the morning before cooking, at this time I also put the frozen vegetables in the refrigerator to thaw during the day. I arranged the potatoes around the perimeter of the pan and put the cheesy vegetables in the center. The pork chops were placed on top of the potatoes. Halfway through cooking I stirred the cheesy vegetables and turned the pork. When serving I placed all three parts on the plate separately instead of mixing together.