Heat oven to 425(F) degrees, spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt & pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1-1 1/2 teaspoons herb mixture. Place in corners of pan.
Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone & vegetables are tender.
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|Serving Size: 1 Serving (604g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (27%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 137.3mg||42 %|
|Sodium 205.2mg||7 %|
|Potassium 2214.9mg||58 %|
|Total Carbohydrate 60.8g||18 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 52.5g|
|Protein 49.1g||70 %|
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Calories per serving: 608
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