Roasted Pork Chops with Potatoes and Veggies

INGREDIENTS

• 4 (4) pork chops (we used 3/4” center cut loin chops, 8-ounces each)
• 5 Tablespoons (75 ml) olive oil or vegetable oil , divided
• 2 Tablespoons (30 ml) soy sauce or Worcestershire Sauce
• 1/4 cup (60 ml) bbq sauce (or your favorite sauce/marinade)
• 1 teaspoon (5 ml) onion powder
• 1 teaspoon (5 ml) dijon mustard or yellow mustard
• 1 Tablespoon (15 ml) packed brown sugar , (omit for keto/low carb version)
• 3-4 cloves (3 cloves) minced garlic
• 1/2 teaspoon (2.5 ml) Kosher salt , or to taste
• black pepper , to taste (preferably fresh cracked pepper)
• 1/2 small (0.5 small) potatoes , cut into bite sized pieces
• 2 large (2 large) carrots , cut into bite sized pieces or 1 cup small baby carrots, halved
• 1/2 (0.5) green beans , halved
• 1 small (1 small) bell pepper , cut into bite sized pieces
• Minced parsley for garnish , optional

DIRECTIONS

1. Preheat oven to 425°F. Prepare a baking sheet lined with parchment paper or foil. Set aside.
2. Make the marinade: in large ziplock bag or bowl, combine 4 tablespoons of olive oil, soy sauce or Worcestershire, bbq sauce, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste. Rub the bag or whisk to combine all the ingredients. Place pork chops in the marinade and coat the pork chops. Marinade the pork chops for at least 30 minutes.
3. Toss the potatoes, carrots, green beans and bell pepper with the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.
4. Take pork chops out of the marinade bag and place on baking sheet. Add the potatoes and carrots on same baking sheet around the pork chops. Brush leftover marinade over the potatoes, carrots, and the pork chops.
5. Bake the pork chops for 35-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145° F.
6. Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms.
7. Garnish with minced parsley, optional. Serve warm.

NOTES

Use what ever combination of veggies that you want. For root vegetables, make sure they are cut into smaller pieces to ensure that they’ll be cooked through at the same time as the pork.