Roasted Pork Chops and Vegetables (Gluten Free)

 

2     teaspoons parsley flakes
1/2     teaspoon dried marjoram leaves
1/2     teaspoon dried thyme leaves
1/2     teaspoon garlic salt
1/4     teaspoon coarse ground pepper
4     pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray (from Trader Joe’s is safe, the Raley’s brand is safe too)
6     new potatoes, cut into fourths (3 cups)
4     ounces mushrooms, cut in half (1 1/2 cups)
1     medium green bell pepper, cut into 1-inch pieces
1     medium onion, cut into thin wedges
1     medium tomato, cut into 8 wedges

1. Heat oven to 425ºF. Spray jelly roll pan (Spray from Trader Joe’s is safe), 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
2. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
3. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.