Grilled Pork Chops and Roasted Veggies

Ingredients

4 Center cut pork chops

1 Tablespoon vegetable oil

1 can low sodium chicken broth

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne

1/8 teaspoon garlic powder

¼ teaspoon smoked salt

1 package baby gold Yukon potatoes

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

1 red onion

1 pound of carrots

2 Tablespoons vegetable oil

1 teaspoon salt

¼ teaspoon black pepper

Instructions

Pre-heat oven to 400 degrees. 

Pre-heat grill pan

Wash and pat dry pork chops.  Season both sides with salt, smoked salt, black pepper, cayenne pepper and garlic powder.  NOTE:  Can combine seasonings in small bowl and whisk together.

Burner should be on medium high.  Add 1 Tablespoon oil to hot grill pan.  Add pork chops and cover with grill press.  Let cook about 5 minutes per side.  To deglaze grill pan, remove grill press, add about 1/3 can chicken broth, reduce heat, and add lid.  Cook on low-medium for about 8 – 10 minutes, adding more chicken broth as needed.  Turn pork chops and cook another 8 – 10 minutes, adding more chicken broth as needed.

While pork chops are cooking, add veggies to baking sheets.  Add vegetable oil, then seasonings; toss, making sure all veggies get coated and seasoned.  Cook in oven for 20 minutes; remove and stir; return to oven and finish cooking until done.