Pork Chops with Roasted Brussel Sprout and Sweet Potato Hash

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Pork Chops with Roasted Brussel Sprout and Sweet Potato Hash
Makes 4 servings

2 teaspoons kosher salt, divided
1 teaspoon coarse-ground pepper, divided
1 teaspoon Italian seasoning, divided
½ teaspoon garlic powder
4 (1-inch-thick) bone-in, center-cut pork chops
4 tablespoons extra-virgin olive oil, divided
1 tablespoon vegetable base
1 pound fresh Brussels sprouts, trimmed and cut in half
1 sweet potato (10 to 12 ounces.), cut into 1-inch chunks
1 small red onion, peeled and cut into 1-inch chunks
½ pound baby potato medley
2 garlic cloves, coarsely chopped

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray the foil with cooking spray. Mix 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon Italian seasoning, and garlic powder in a small bowl until combined. Rub each pork chop with olive oil (about 1 tablespoon). Rub both sides of each pork chop with the seasoning mixture.

Whisk 3 tablespoons olive oil, vegetable base, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl until combined. Add the Brussels sprouts, sweet potatoes, onion, potatoes, and garlic to the large bowl and toss to coat.

Place the pork chops in the center of the prepared baking sheet and arrange the vegetables in a single layer around the pork chops. Bake for 12 minutes, flip the pork chops and bake 10 to 12 additional minutes. Transfer the pork chops to a platter and cover with foil. Stir the vegetables on the baking sheet and spread into an even layer. Roast an additional 5 to 7 minutes until the vegetables are fork tender.

Increase the oven to broil and cook until the vegetables are browned and slightly charred, about 2 minutes. Season the vegetables, to taste, with salt and pepper and serve with the pork chops.

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