ROASTED CHOPS & VEGGIES
Makes 4 Servings
1 Serving = @7 PointsPlus™
2 tsp parsley flakes1/2 tsp dried marjoram leaves
1/2 tsp dried thyme leaves
1/2 tsp garlic powder
salt & pepper to taste
4 pork chops, 1/2” thick, all visible fat removed
Olive oil cooking spray
6 new red potatoes, cut into quarters
4 ounces mushrooms (cut in half or slices)
1 medium green bell pepper, cut into 1” pieces
1 medium onion, cut into thin wedges
1 medium tomato, cut into 8 wedges
Preheat oven to 425º. Spray 15x10x1” baking pan with cooking spray.
Mix the herbs together. Spray both sides of the chops with cooking spray. Sprinkle with 1 – 1 1/2 tsp of the herb mixture. Place in the corners of the pan.
Mix the potatoes, mushrooms, bell pepper and onion in a large bowl. Spray with cooking spray and stir. Do this 2 or 3 times. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in the center of the pan between the chops.
Bake uncovered @45 minutes. Turn chops and stir veggies. Place tomato wedges over vegetables and bake an additional 10 – 15 minutes.
MY SPIN: I used more than 4 ounces of mushrooms because we like them and it doesn't add any PointsPlus™ values. I used the olive oil cooking spray on the pan but used olive oil in a mister on the chops and the veggies. I think the next time I make this I'll add brussel sprouts to the veggies.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***