4 pork chops about ½” thick
2 tsp herb mixture (thyme, garlic, marjoram, pepper)
2 tsp parsley flakes
6 small potatoes, cut into wedges (about 3 cups)
1 medium red bell pepper, cut into 1” pieces
1 medium tomato, cut into 8 wedges
1 medium onion, cut into wedges
Preheat oven to 425ºF.
Brush each pork chop with a bit of olive oil and sprinkle with 1 ½ tsp of the herb mixture on both sides.
Arrange the pork chops in a large baking pan in each corner of the pan.
In a large bowl, combine all vegetables and add some olive oil. Mix until well coated. Add the rest of the herb mixture and toss. Then place the vegetables into the center of the large baking pan. Bake in the oven for about 45 minutes uncovered. After 45 minutes, turn over pork chops, stir the vegetables and place the tomato wedges on top of the vegetables. Cook for a further 10 to 15 minutes or until the pork chops are tender.