Best 6 Roasted Pork Chops With Cheesy Vegetables Recipes

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Are you craving a tender and flavorful pork chop dish complemented by a medley of cheesy vegetables? Look no further! This article will guide you through the steps of creating roasted pork chops with cheesy vegetables, a dish that is sure to become a family favorite. With its perfect balance of protein, vegetables, and cheese, this recipe promises to satisfy your taste buds and leave you feeling fulfilled. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you delighted.

Here are our top 6 tried and tested recipes!

OVEN-ROASTED PORK CHOPS AND VEGETABLES



Oven-Roasted Pork Chops and Vegetables image

Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

2 tablespoons frozen apple juice concentrate
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
4 bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
1 1/2 cups fresh baby carrots
1 medium red onion, cut into 8 wedges
2 cups frozen whole green beans

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
  • Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
  • Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
  • Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g

ROASTED PORK CHOPS AND VEGETABLES



Roasted Pork Chops and Vegetables image

Serve your family this roasted dinner made using pork chops, rutabaga, vegetables and Old El Paso® red onions that's served with fruit salad and bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
2 teaspoons parsley flakes
1 teaspoon seasoned salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
4 bone-in pork loin chops, 1/2 inch thick
1 medium rutabaga, peeled, cut into 1 1/2-inch pieces (3 cups)
2 unpeeled russet potatoes, cut into 1 1/2-inch pieces (2 cups)
1 fennel bulb, cut into 8 pieces
2 Old El Paso™ red onions, each cut into 8 wedges

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
  • Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
  • Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.

Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 8 g

ROASTED PORK TENDERLOIN AND VEGETABLES



Roasted Pork Tenderloin and Vegetables image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

SAUCY PORK CHOPS WITH VEGETABLES



Saucy Pork Chops with Vegetables image

These savory chops served with mashed potatoes satisfy any hearty appetite. It is a very colorful dish and is nice to serve to guests, too. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 cup sliced carrots
1 medium green pepper, cut into strips
1 medium onion, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/4 cup water
1/2 to 3/4 teaspoon rubbed sage
Hot cooked noodles or rice

Steps:

  • In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.

Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

PORK CHOPS AND ROASTED ROOT VEGETABLES



Pork Chops and Roasted Root Vegetables image

From Woman's Day The secret to this winning dish is its sweet and tangy vinaigrette, made with whole-grain mustard, maple syrup, olive oil and scallions. Use it on roasted squash, sweet potatoes-any root vegetable you like!

Provided by ElizabethKnicely

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb carrot, cut into 3-in sticks
3/4 lb parsnip, cut into 3-in sticks
4 tablespoons olive oil
2 teaspoons olive oil
kosher salt
black pepper
4 (1 inch) thick pork chops or 2 lbs pork chops
1 tablespoon whole grain mustard
1 tablespoon maple syrup
2 scallions, thinly sliced

Steps:

  • Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
  • Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
  • Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
  • Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.

Nutrition Facts : Calories 256, Fat 16.4, SaturatedFat 2.3, Sodium 111.9, Carbohydrate 27.6, Fiber 6.9, Sugar 11.4, Protein 2.1

PERFECT SIMPLE ROASTED PORK CHOPS



Perfect Simple Roasted Pork Chops image

Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.

Provided by Rhonda Elaine

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 30m

Yield 4

Number Of Ingredients 3

4 boneless center-cut pork chops
salt and ground black pepper to taste
2 tablespoons dried thyme, lightly crushed, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
  • Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg

Tips:

  • Choose the right pork chops: Look for bone-in pork chops that are at least 1 inch thick. This will help them stay juicy during cooking.
  • Season the pork chops well: Pork chops can be bland on their own, so it's important to season them well before cooking. Use a combination of salt, pepper, garlic powder, onion powder, and paprika.
  • Sear the pork chops over high heat: This will help to create a nice crust on the outside of the pork chops and keep them juicy on the inside.
  • Roast the pork chops in a hot oven: This will help to cook them through quickly and evenly.
  • Make sure the pork chops are cooked through: The internal temperature of the pork chops should reach 145 degrees Fahrenheit before you remove them from the oven.
  • Let the pork chops rest before serving: This will help them to retain their juices and make them more tender.

Conclusion:

Roasted pork chops with cheesy vegetables is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are juicy and flavorful, and the cheesy vegetables are a great way to add some extra flavor and color to the dish. This recipe is sure to be a hit with your family and friends!

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