INGREDIENTS :
4 boneless pork chops, about 1-inch thick 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon dried thyme 1/2 teaspoon paprika Salt and black pepper, to taste 1 cup carrots, thinly sliced 1 cup asparagus, trimmed and cut into 1-inch pieces 1 cup sugar snap peas, trimmed 1 small yellow onion, diced 1 cup chicken broth 1 cup shredded cheese (mozzarella or a blend works nicely) Fresh parsley for garnish (optional)INSTRUCTIONS:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Season the pork chops with olive oil, garlic powder, thyme, paprika, salt, and pepper. In a skillet over medium heat, brown each chop for about 2 minutes per side, then arrange them in the baking dish.
Scatter the carrots, asparagus, sugar snap peas, and onions around and between the pork chops.
Pour the chicken broth over the vegetables and pork chops.
Sprinkle the shredded cheese evenly on top of the casserole.
Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the pork reaches an internal temperature of 145°F (63°C).
Let it rest for a few minutes before serving. Garnish with fresh parsley if desired.