Ingredients
Scale
For the Pork:
- 4 boneless pork chops, about 1 inch thick
- 3 tbsp olive oil
- 1 tbsp honey
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Vegetables:
- 1 lb asparagus, trimmed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- 1/4 tsp salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
- In a mixing bowl, whisk together olive oil, honey, paprika, onion powder, garlic powder, dried oregano, salt, and black pepper.
- Coat the pork chops thoroughly with the spice mixture.
- In another bowl, toss the asparagus and bell peppers with olive oil and a sprinkle of salt.
- Arrange the vegetables on the prepared baking sheet, leaving a space in the center for the pork chops.
- Place the pork chops in the center of the baking sheet.
- Bake everything in the preheated oven for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Avoid overcooking to keep the pork chops juicy.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Diet: Gluten Free
Nutrition
- Serving Size: 1 pork chop with veggies
- Calories: 390kcal
- Sugar: 7.9g
- Sodium: 512mg
- Fat: 28g
- Saturated Fat: 6.2g
- Trans Fat: 0.1g
- Carbohydrates: 15g
- Fiber: 4.3g
- Protein: 22g
- Cholesterol: 50mg