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Nancy's Kitchen - Tried and Tested Recipes
Pork Chops with Vegetables











 
Mediterranean Pork Chops with Vegetables
Makes 4 servings

4 bone-in pork loin chops, 1/2 inch thick (about 1-1/2 lb)
1 teaspoon dried thyme leaves
1/2 tsp. dried oregano
1/2 tsp. dried mint
1/2 teaspoon garlic-pepper blend
2 tablespoons olive or vegetable oil
3 medium unpeeled Yukon Gold potatoes, cut into 1/2-inch cubes
1 red bell pepper, cut into bite-size strips
2/3 cup shredded Italian cheese blend (see Notes)

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops in one half of pan. In large bowl, mix 3/4 teaspoon of the thyme, the pregano, the mint,the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture. Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat. Spread vegetables in other half of pan.
Bake uncovered 30 to 35 minutes or until pork is no longer pink in center. Sprinkle cheese and remaining 1/4 teaspoon thyme over pork; bake 2 to 3 minutes longer or until cheese is melted.
Makes 4 servings

Notes:
Pre-shredded cheese is a definite time-saving product. Look for the Italian cheese blend in the dairy case near other shredded cheese products. It is usually a mix of 3 or 4 different cheeses.
Artemis in NYC

http://www.nancyskitchen.com 


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