Name: Foil-Baked Pork Chops and Veggies recipe
Ingredients: 2 large red potatoes, scrubbed and chopped into 1-inch cubes;2 large carrots, sliced;2 medium zucchini, halved and sliced;2 tablespoons olive oil;1 teaspoon Creole seasoning, or to taste;4 (5 ounce) pork chops

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Ingredients

2 large red potatoes, scrubbed and chopped into 1-inch cubes 2 large carrots, sliced 2 medium zucchini, halved and sliced 2 tablespoons olive oil 1 teaspoon Creole seasoning, or to taste 4 (5 ounce) pork chops

Nutrition Info

358.5 calories carbohydrate: 36.4 g cholesterol: 41.5 mg fat: 15.4 g fiber: 5.3 g protein: 20.2 g saturatedFat: 3.8 g servingSize: - sodium: 198.4 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lay out two 18-inch square pieces of aluminum foil on a work surface.
Place potatoes, carrots, and zucchini on 1 piece of foil. Pour oil over the vegetables and sprinkle with seasoning, toss gently to combine. Place pork chops on top of vegetables. Cover with the second piece of foil and crimp the edges to seal the foil packet.
Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).

Recipe Yield

4 servings

Recipe Note

I had some pork and random veggies and 2 very little picky eaters. What one eats for veggies the other will not, in wrapping the meals individually before cooking I was able to modify to their tastes.

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