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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and pat dry the pork chops. Lightly season them with half the salt and black pepper, and set aside.

Step 3

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.

Step 4

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.

Step 5

Transfer the seasoned vegetables to a large baking dish and spread them out in an even layer.

Step 6

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).

Step 7

Place the seared pork chops on top of the vegetables in the baking dish.

Step 8

Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.

Step 9

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.

Step 10

Garnish with freshly chopped parsley before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(1719.0g)

Amount per serving	% Daily Value*
Calories	2100.5

Total Fat 119.2g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 5.0g
Cholesterol 365.8mg	0%
Sodium 7694.2mg	0%
Total Carbohydrate 133.3g	0%
Dietary Fiber 15.2g	0%
Total Sugars 36.5g
Protein 121.6g	0%

Vitamin D 4.5IU	0%
Calcium 227.9mg	0%
Iron 10.8mg	0%
Potassium 5150.7mg	0%

*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.

Source of Calories

Fat: 51.3%

Protein: 23.2%

Carbs: 25.5%