4thickpork chops (boneless) (about 1 inch/2.5 cm thick) approximately 1½ / 680 grams
¼-½teaspoonsalt (divided)
¼teaspoonoregano (divided)
3-4dashesblack pepper
1-2sprigsrosemary (leaves removed)
Instructions
Pre-heat oven to 400°F (200°C). Lightly grease a large baking sheet.
In a small bowl mix together 4 tablespoons of olive oil, garlic, oregano, salt, pepper and chopped rosemary.
In a medium bowl toss together the cubed potatoes, broccoli florets, chopped carrots and olive oil mixture. Place the mixture on half the prepared baking sheet and bake for 20 minutes.
Remove the pan from the oven and place the pork chops on the pan, brush each chop with olive oil and then sprinkle each with a pinch or two of salt, pepper, oregano and rosemary, turn over and repeat.
Continue to bake for another 20-25 minutes approximately. If you like it a little browned then broil for the last 3-5 minutes, it might be a good idea to cover the vegetables with foil so they don't burn or become dry while broiling). (The USDA recommends cooking pork to an internal temperature of 145–160°F (63–71°C). Let rest 2-3 minutes before serving. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. No, the potatoes would not freeze well and would be mushy when thawed. If you need a smaller portion, just cut the recipe in half.