Easy Oven Baked Pork Chops and Veggies

Around here pork chops tend to be a little pricey so I always buy in bulk when on sale. One local grocery store has a meat sale every month so I make sure that I buy enough big packs of pork chops for at least 4 meals. After I purchase them I simply bring them home, separate into family size portions, double wrap and freeze. This easy baked pork chops and veggies recipe is delicious and surprisingly frugal if you can get your pork chops on sale.
Chances are you have just about all of the addition ingredients on hand in your pantry or refrigerator. If not you can experiment with different herbs and maybe substitute a green pepper for a red one. Either way, this is a delicious way to serve oven baked pork chops.

Easy Oven Baked Pork Chops and Veggies

4 bone in pork chops (about 1/2 inch thick)
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon marjoram
2 teaspoons dried parsley
1 medium onion, cut into thick slices
1 medium red bell pepper, cut into 1 inch chunks
6 medium red potatoes cleaned and cut into wedges
1 medium tomato, cut into 8 wedges
Olive oil

Preheat oven to 425ºF.
Blend together black pepper, thyme, garlic powder, marjaram and parsley, remove half and set aside.

Brush each pork chop with a bit of olive oil and sprinkle each side with herbs.
Lightly coat large baking pan with olive oil. Arrange pork chops around each corner of the pan.

Combine the onion, bell pepper, potatoes and tomato in a large bowl and drizzle with olive oil and the remaining herbs. Lightly toss mixture until vegetables are coated. Spread vegetables around the center of the baking dish.

Bake pork chops and vegetables uncovered for about 45 minutes. Turn pork chops and stir vegetables, making sure the tomatoes are on top. Bake another 10 to 15 minutes or until pork chops are cooked through and vegetables are tender. Yield 4 servings.