Servings: 2 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 2 Boneless pork chops
- Salt and pepper to taste
- 1 medium Zucchini, sliced
- 1 medium Yellow squash, sliced
- 1 Red bell pepper, sliced
- 1/2 Red onion, sliced
- 1 tablespoon Olive oil
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Preheat the oven to 425°F.
- Season the pork chops with salt and pepper.
- Mix the sliced zucchini, yellow squash, red bell pepper, and red onion in a large bowl.
- Drizzle the vegetables with olive oil and toss to coat.
- Mix the oregano, basil, garlic powder, onion powder, salt, and black pepper in a small bowl.
- Sprinkle the spice mixture over the vegetables and toss to coat.
- Spread the vegetables in a single layer on a large baking sheet.
- Place the pork chops on top of the vegetables.
- Roast in the oven for 20-25 minutes or until the pork chops are cooked, and the vegetables are tender and slightly browned.
- Once the pork chops and vegetables are done cooking, remove them from the oven and let them rest for 3-5 minutes before serving.
- Serve hot with your favorite low-carb side dish.
Nutrition Facts
Serving size: 1 pork chop with vegetables
Calories: 350 kcal
Total Fat: 18g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 480mg
Total Carbohydrate: 14g
Dietary Fiber: 5g
Sugar: 7g
Protein: 34g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Pork Chops with Roasted Vegetables
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.