Pork Chop & Roasted Veggie Pan Meal

Recipe Thumbnail
Serving: Serves 4
Prep Time: 20 Minutes
Cooking Time: Roast 30 Minutes

August/September 2018 Dig In the Big Y Magazine

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 400 degrees Fahrenheit.

4. In a small bowl, combine oil, maple syrup, both mustards, vinegar, hot sauce, soy sauce, garlic and salt and pepper to taste.

5. In a large resealable plastic bag, add pork chops and half the oil mixture; seal and toss to coat. Remove chops and place flat, in a single layer, in an extra-large baking dish; discard used marinade. Wash hands after handling raw pork.

6. Place potatoes, asparagus, carrots and shallots in another large resealable plastic bag and add remaining oil mixture. Seal and toss to coat; place, in a single layer, around pork chops. Roast for 25 minutes.

7. Add peas and roast for 5 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit as verified with an instant-read food thermometer, turning veggies halfway through cook time.

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Nutrition Facts

Nutrition Information Per Serving Calories: 507 (Calories from Fat: 153)
Total Fat: 17g (Saturated Fat: 4g)
Protein: 38g
Total Carbohydrates: 48g (Dietary Fiber: 9g
Total Sugars: 22g)
Cholesterol: 79mg
Sodium: 515mg