One-Pan Pork Chop & Veggie Dinner
Yields: 4 servings | Calories: 345 | Total Fat: 17g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 653mg | Carbohydrates: 23g | Fiber: 3g | Sugar: 8g | Protein: 26g | SmartPoints: 10 |
- 4 (4 ounce) bone in pork loin chops (about 1 pound total)
- 2 tablespoon extra-virgin olive oil, divided
- 1 teaspoon kosher or sea salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons minced fresh rosemary, divided
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 white onion, cut into slices
- 1 cup (1/2 pint) button or portobello mushrooms, cleaned well and sliced in half
- 1 cup (1/2 pint) grape or cherry tomatoes, whole
- Turn broiler on high and move oven rack 4- 5 inches from heat source. Whisk together one tablespoon olive oil, half salt and pepper, and half rosemary. Rub this mix on both sides of all 4 pork chops.
- Toss vegetables with remaining olive oil, rosemary, and salt and pepper. Place pork in large, broiler-safe pan and scatter vegetables around it. Broil for 5 minutes. Flip pork and veggies. Broil for another 5 minutes, until inside is no longer pink and/or internal temperature of chops reaches at least 145 when a meat thermometer is inserted.
- Remove pork chops. Set aside, keeping covered to keep warm. Broil veggies for an additional 3 to 5 minutes until crisp tender.
- Veggies and chops will have some nice charring.
Video: Slow Cooked Smothered Pork Chops | One Pot Chef
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