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
-
Preheat oven to 450 F. Spray 15x10x1 pan with cooking spray. Let frozen vegetables stand at room temperature 5 minutes to thaw slightly.
-
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.
-
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.