CHEF JEFF: One Byte At A Time — Parmesan Pork Chops and Veggies

One-pot ― or one-pan ― meals are a boon to households where both parents work.  And this time of the year, when a lot of time and energy goes into baking holiday goodies, even those who are retired can find them a nice time-saver.

They take very little time to put together, cooking time is minimal, and one-pot meals require a lot less time cleaning up.

The following pork chop and vegetable recipe, which I revamped a bit from one that a Facebook friend shared, can be put together in about 10 minutes and needs to be in the oven less than 30 minutes.

A few more meals like this one, and I’ll be able to put together a tin of anise candy, a big bag of holiday Chex mix and an assortment of cookies and other sweets that we’ve come to love over the years.

One-Pan Parmesan Pork Chops and Veggies
1 pound pork chops (4 to 5 chops)
1 pound potatoes, cut into 1- to 2-inch pieces
1 pound green beans, trimmed
2 large carrots, sliced 1-inch thick
2 medium sweet potatoes, cut into 1- to 2-inch pieces
3 tablespoons olive oil
1 teaspoon thyme
2 cloves garlic, minced
¼ teaspoon black pepper
½ teaspoon salt
2/3 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray.
In a large mixing bowl, combine the olive oil, thyme, garlic, pepper, salt and Parmesan cheese.
Brush about ½ of mixture on the top of the pork chops. Place pork chops on baking sheet.
Add the potatoes, carrots and green beans to the Parmesan mixture in the bowl and mix until combined. Place veggies on the baking sheet with pork chops.
Bake 20 to 22 minutes then broil for 3 to 4 minutes until the cheese is golden and l the pork is completely cooked through reaching internal temperature between 145 degrees to 160 degrees. Let rest 3 minutes.
Garnish with parsley and serve immediately.
Yield: Serves 4.

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