Ingredients

The following ingredients have 4 Servings
  • 4 pork chops, bone-in
  • 1 tablespoon olive oil
  • 1/2 onion, sliced
  • 1 red pepper, sliced
  • 2 garlic cloves, minced
  • 1 zucchini, halved and sliced
  • 1 lb mushrooms, sliced
  • 1 15-oz can fire-roasted diced tomatoes, with their juices
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and freshly cracked pepper to taste

Instruction

  • Preheat the oven to 400-degrees. Salt and pepper both sides of the pork chops and place on an ungreased, rimmed sheet pan.
  • Put the onion, red pepper, garlic, zucchini, mushrooms, and tomatoes in a medium-sized bowl. Drizzle with olive oil, season with salt and pepper; toss. Transfer the vegetables in a single layer onto the sheet pan with the pork chops. Then sprinkle with basil and oregano over both the pork chops and vegetables.
  • Bake in the oven for 20 minutes, or until it reaches your preferred internal temperature. Remove the chops to a platter and return the sheet pan to the oven. Broil the vegetables for 3-5 minutes, or until they are slightly caramelized. Layer the vegetables onto a serving platter with the pork chops and serve.