Pork Chop potatoes zucchini Brussel sprouts show #223
Ingredients 4 center-cut pork chops, about 3/4 inch thick 1 lb small yellow potatoes 2 cups Brussels sprouts 3 tablespoons olive oil, divided 1 1/2 teaspoons thyme, divided 1 1/2 teaspoons rosemary, divided 1 teaspoon garlic powder, divided 1 teaspoon salt, divided 1 teaspoon pepper, divided zucchini 1 The first step is to Pre-heat the oven to 400°F. Spray a large rimmed baking sheet with non-stick cooking spray. 2 Next, cut up the zucchini and add potatoes to a mixing bowl, and drizzle on 1 tablespoon of olive oil. Top with 1 teaspoon each thyme and rosemary. Stir to coat. Arrange potatoes in a single layer on the pan. 3 Then Place Brussels sprouts in the same bowl used for the potatoes and drizzle with 1 tablespoon of olive oil. Top with 1/2 teaspoon each of garlic powder, salt, and pepper. Stir to coat and add to the pan with potatoes. 4 Lastly, Rub pork chops with 1 tablespoon olive oil on both sides to coat and sprinkle both sides with remaining thyme, rosemary, garlic powder, salt, and pepper. Arrange pork chops on the pan between potatoes and Brussels sprouts. Bake for 15 minutes, flip pork chops over and bake for 20 more minuteshttps://youtu.be/eE2zlHsR7rY
Comments
Post a Comment