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How to Make Flan
Peruvian Arroz con Pollo
Herb Roasted Pork Chops and Vegetables
herb roasted pork chops and vegetables
teaspoon Italian seasoning
small new red potatoes, unpeeled, quartered (about 1 lb)
cups ready-to-eat baby-cut carrots
medium onion, cut into 8 wedges
large clove garlic, finely chopped
tablespoon olive oil
boneless pork loin chops (4 oz each), trimmed of fat
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F, and vegetables are tender.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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