1 teaspoon dried thyme leaves
1/2 teaspoon garlic-pepper blend
2 tablespoons olive or vegetable oil
3 medium unpeeled Yukon Gold potatoes, cut into 1/2-inch cubes
1 red bell pepper, cut into bite-size strips
2/3 cup shredded Italian cheese blend
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops in one half of pan. In large bowl, mix 3/4 teaspoon of the thyme, the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture. Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat. Spread vegetables in other half of pan. Bake uncovered 30 to 35 minutes or until pork is no longer pink in center. Sprinkle cheese and remaining 1/4 teaspoon thyme over pork; bake 2 to 3 minutes longer or until cheese is melted.