Mexican-style pork and veggie tray bake

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This easy Mexican-style tray bake ticks all the boxes. Juicy pork chops, bright vegies and easy spicing, it’s guaranteed to be a winner.


3 corn cobs, husks and silk removed, quartered crossways
2 zucchini, thickly sliced crossways
1 yellow capsicum, seeded, chopped
2 small red onions, cut into wedges
1/4 cup (60ml) garlic-infused olive oil
1 tbs smoked paprika
1 tbs ground cumin
4 Coles Australian Pork Loin Chops
250g vine-ripened cherry tomatoes
1 avocado, stoned, peeled, sliced
1/3 cup coriander sprigs
Lime wedges, to serve


  1. Preheat oven to 200°C. Arrange corn, zucchini, capsicum and onion in a roasting pan. Drizzle with 2 tbs oil. Season. Bake for 10 mins.
  2. Meanwhile, combine paprika and cumin in a bowl. Rub paprika mixture all over the pork. Heat the remaining 2 tbs oil in a large frying pan over medium-high heat. Cook pork for 1 min each side or until browned.
  3. Add pork and tomatoes to the roasting pan. Season. Bake for 10 mins or until pork is cooked through and vegetables are tender.
  4. Serve pork and vegetables with avocado, coriander and lime wedges.

Credits: Taste