Pork Chops with Roasted Vegetables
4 boneless pork chops*
1 pound brussels sprouts, trimmed and halved, tough outer leaves removed
4 small to medium whole carrots, peeled and tops trimmed
1 small red onion, peeled, quartered and cut into 1-inch wedges
4 small Yukon gold potatoes, quartered
1 Tablespoon Mediterranean Seasoning
½ tsp Alchemy Seasoned Salt
4 Tablespoons Olive Oil (or Avocado Oil)
1 cup Shredded Parmesan Cheese
Heat the oven to 400 degrees
Line baking sheet with parchment paper.
Prepare Pork: Season pork chops on both sides with Seasoned Salt and ½ of the Mediterranean Blend. Place on baking sheet, one in each quadrant of pan.
Prepare Vegetables: In a large bowl, add brussels sprouts, carrots, onions, potatoes, and olive oil to the bowl with the Mediterranean Seasoning; toss gently to coat. Arrange the vegetable mixture around the pork chops.
Roast: Roast on the lower rack, 30 to 35 minutes until pork reads 145 on meat thermometer.
Serve: Plate pork and veggies. Sprinkle with parmesan cheese.
* you can substitute with chicken breast or thighs, large portabella mushroom caps.
You can also add 4 cups rough chopped kale halfway through cooking for extra nutrients and crunch. Toss in kale in 1 tablespoon olive oil prior to adding to pan.