Roasted Pork Chops and Vegetables

Heat oven to 425 degrees. Spray jellyroll pan (15-1/2-by-10-1/2-by-1-inch) with cooking spray. Mix parsley, marjoram, thyme, garlic salt and ground pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1-1/2 teaspoons herb mixture. Place chops 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 and vegetables are tender.