Recipe by SUSHMONGER
"This recipe is one I created recently that incorporates a wonderful variety of savory flavors that will leave your mouth watering for more!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
roma tomatoes, quartered
sliced button mushrooms
extra virgin olive oil
salt and pepper to taste
ground black pepper
dried oregano leaves
dried marjoram leaves
dried thyme leaves
dried rosemary, crushed
dried sage leaves, crushed
dried basil leaves
crushed red pepper
2 1/4 pounds
Fabulous recipe! I used the Italian Herb and Soul Seasoning blends instead of mixing my own, as the cook's note suggests. I also added red onion as suggested by another reviewer. My own twist came with adding chunks of summer squash to the vegetables. My absolute favorite part of the dish was the flavor of the roasted veggies. This is definitely a keeper!
although this recipe was not bad I felt the "sauce" was very watery and sis not taste much like garlic. Also my pork cjops were very very dry. The veggies did turn out good though.
We enjoyed this recipe. I also added red onion to the mixture. I used 3 pounds of pork chops and had plenty of rub. Will make again.
Very good flavor, but a bit runny. I did add cream of chicken soup to thicken a bit. Other additions were zucchini, wine and onion.
Very good. I used thin cut pork chops so I would use thicker ones in the future. I would also like to try different vegetables since my fiance isn't a big tomato or mushroom fan.
AWESOME! Thank you for another way to get some vegetables into my husband and he LOVED it. My modifications: 1 lb of boneless chops, 2 zucchini, 1 pkg mushrooms and 1 big tomato. Chopped up all the veggies put them in a bowl together and tossed them with olive oil, salt, pepper and Italian seasoning. Put them around the outside of the pan. Seasoned the chops with seasoning salt, Italian seasoning and Mrs. Dash Garlic and Herb. This combo covered most of the seasonings except the red pepper which we didn't want anyway. Because I had much less meat, I cooked mine at 350 for the first 30 minutes and 425 for the last 15 to keep from overcooking. It was perfect. Served it over brown rice with a sprinkling of parmesan cheese over the top. My veggie averse husband asked me to put it in our regular rotation. Leftovers today were even better!
Excellent. I prepared it for 3 servings instead of 6, but followed all other instructions as written.
Absolutely delicious! I used italian seasoning and then added the rest of the spices to save time. I added fresh greens beans and sliced baby carrots to the mix. It was a total hit. Im making it for the second time as we speak and cant WAIT for dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 314
** Calories from Fat: 120
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to marinate and grill pork loin chops.
Pork tenderloin roasted with firm fresh plums and caramelized onions.
Fork-tender baked pork chops with mushroom gravy.