Baked Pork Chops With Roasted Potatoes, Parsnips And Carrots

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Nutrition per serving    (USDA % daily values)
CAL
2385
FAT
185%
CHOL
71%
SOD
25%

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Ingredients for 4 servings

6 medium parsnips

1 onion (peeled and quartered)

4 pork chops

fresh ground black pepper

1/3-1/2 cup extra virgin olive oil

8 cloves garlic (skins left on)

15-20 baby red potatoes

5-6 sprigs fresh thyme

1 lemon (zested and juice of half)

6 medium carrots

1 mutsu apple (quartered, peel on)

salt

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