Pork Chops with Roasted Vegetables

Pork Chops with Roasted Vegetables

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.

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