Ingredients:

• 4 Ontario pork loin boneless centre cut chops (about 1 lb/500 g total)
• 1 lb (500 g) mini potatoes, halved
• 1 bag (12 oz/340 g) baby carrots
• 1 small red onion, cut into wedges
• 3 cloves garlic, minced
• 2 tbsp (30 mL) canola oil
• 2 tsp (10 mL) chopped fresh rosemary
• 1/2 tsp (2 mL) each salt and pepper, divided
• 1/4 cup (60 mL) barbecue sauce
• 1 tbsp (15 mL) chopped fresh parsley

Cooking Instructions:

1. Spread potatoes, carrots, onion and garlic onto large parchment paper lined baking sheet. Drizzle with oil and sprinkle with rosemary and half each of the salt and pepper.
2. Roast in 425ºF (220ºC) oven for 10 minutes.
3. Meanwhile, toss pork chops with remaining salt and pepper. Add barbecue sauce and parsley and toss to coat well. Add pork chops to baking sheet and return to oven for 15 minutes or un- til pork is no longer pink inside and thermometer reaches 155ºF (68ºC) inserted in pork. Let stand 5 minutes covered to reach 160ºF (71ºC) before serving.

Tip: Look for pork chops about 3/4 inch (2 cm) thick for a great juicy chop. Substitute a red bell pepper for the onion for a change in flavour.