Gluten Free Roasted Pork Chops And Vegetables Recipes

EASY GLUTEN FREE SHEET PAN PORK CHOPS WITH VEGETABLES

Steps:

• Preheat oven to 450ºF.
• Cover a rimmed sheet pan with aluminum foil or parchment paper if desired for easier cleanup.
• Whisk the Olive Oil, Worcestershire Sauce, Ranch Dressing Mix, garlic powder, salt, pepper in a measuring cup or small bowl.
• Transfer about 3 Tablespoons of the mixture to another bowl and reserve for the pork chops.
• Add the vegetables to a large bowl.
• Add the marinade to the vegetables, tossing to coat.
• Spread the vegetables onto the sheet pan in a single layer.
• Bake the vegetables in the oven for about 20-25 minutes until they are softened and starting to brown.
• While the vegetables are baking, brush the pork chops with the reserved marinade and sprinkle with paprika.
• At the end of the initial vegetable cooking time, add the pork chops to the sheet pan in among the vegetables.
• Bake for 8-10 minutes or until the pork is no longer pink in the middle. The internal temperature should be 160ºF-165ºF.
• Sprinkle the pork chops and vegetables with chopped parsley before serving.

GLUTEN-FREE ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray jelly roll pan, 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.
• 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.
• 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.

ROASTED PORK CHOPS AND VEGETABLES

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.

GLUTEN FREE ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 425ºF. Spray jelly roll pan, 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.
• 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.
• 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.

HERB ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 450° F. Spray 15 x 10 x 1-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.