Pork Chop Veggie Bake
Elevate your weeknight dinner with this hearty and wholesome Pork Chop Veggie Bake! This one-pan recipe combines tender, seared boneless pork chops with a medley of roasted baby potatoes, carrots, zucchini, and red bell pepper, all seasoned to perfection with a blend of garlic powder, paprika, and dried oregano. The dish is finished with a touch of butter and a sprinkle of fresh parsley for a burst of flavor and color. With just 15 minutes of prep and 40 minutes in the oven, this flavorful bake is an effortless way to serve a balanced, comforting meal the whole family will love. Perfect for busy weeknights or casual gatherings, this pork chop recipe strikes the perfect balance between convenience and taste.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 500 grams baby potatoes
- 3 large carrots
- 2 medium zucchini
- 1 large red bell pepper
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and pat dry the pork chops. Lightly season them with half the salt and black pepper, and set aside.
Wash all vegetables thoroughly. Halve the baby potatoes, peel and slice the carrots, cut the zucchini into thick slices, and dice the red bell pepper into chunks.
In a large mixing bowl, combine the vegetables with olive oil, garlic powder, paprika, dried oregano, remaining salt, and black pepper. Toss well until evenly coated.
Transfer the seasoned vegetables to a large baking dish and spread them out in an even layer.
Heat a skillet over medium-high heat and melt the butter. Sear the pork chops for 2 minutes per side until just browned (they do not need to be fully cooked).
Place the seared pork chops on top of the vegetables in the baking dish.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C) and the vegetables are tender.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 7694 mg | 335% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 36.5 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5151 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
