Ingredients

• 1/4 cup olive oil
• 3 tablespoons fresh basil, chopped
• 3 tablespoons minced garlic
• 6 sprigs fresh thyme
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 pork chops
• 1 cup eggplant
• 1 medium yellow squash
• 2 medium carrots
• 1 medium red bell pepper
• 1/2 cup yellow onion

Preparation

1. To make the marinade mix olive oil, basil, garlic, thyme, Worcestershire sauce, salt and pepper together in a small bowl.
2. Clean and cut all the vegetables into bite-sized pieces. Place in a large bowl.
3. Pour half of the marinade over the vegetables and toss to coat.
4. Place pork chops in a bowl and coat with remaining marinade. Cover both bowls and refrigerate for 4 to 8 hours.
5. Preheat the oven to 400° F.
6. On a rimmed sheet pan place pork chops on one side and vegetables on the other side.
7. Roast for 15 minutes then stir the vegetables. Continue cooking until pork chops reach 145° F, about 15 minutes.

Helpful hints

• Decrease vegetable portion to 1/2 cup if you need a lower potassium meal.