Oven-Roasted Pork Chops and Vegetables

 


Ingredients

  • 2
    tablespoons frozen apple juice concentrate
  • 1
    tablespoon olive or vegetable oil
  • 1
    tablespoon Dijon mustard
  • 1/2
    teaspoon seasoned salt
  • 1/2
    teaspoon dried marjoram leaves
  • 1/2
    teaspoon garlic-pepper blend
  • 4
    bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
  • 1 1/2
    cups fresh baby carrots
  • 1
    medium red onion, cut into 8 wedges
  • 2
    cups frozen whole green beans

  • Steps

1 Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.

    2 Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.

      3 Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.

      4 Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

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