Baked Pork Chops With Potatoes And Vegetables Recipe - Cooking Index
Baked Pork Chops With Potatoes And Vegetables Recipe - Cooking Index
| 2 tablespoons | 30ml | Baking potatoes - scrubbed, and (large) thinly sliced |
| 2 cups | 474ml | Sliced mushrooms |
| 2 | Onions - thinly sliced | |
| 1/4 cup | 23g / 0.8oz | Minced basil |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 4 | Boneless pork loin cutlets - (4 oz ea) | |
| 1 can | No-salt-added stewed tomatoes (14 1/2 oz) |
Preheat the oven to 325 degrees. Spray a 1- by 9-inch baking dish with nonstick cooking spray. Place the potatoes, mushrooms, onions, basil, salt and pepper in the dish; toss to combine. Place the pork cutlets over the vegetable mixture; pour the tomatoes over all. Bake, covered, until the pork and potatoes are fork tender, about 1 1/2 hours.
Per Serving: 330 Calories, 7 g Total Fat, 2 g Saturated Fat, 67 mg Cholesterol, 368 mg Sodium, 38 g Total Carbohydrate, 7 g Dietary Fiber, 30 g Protein, 116 mg Calcium. Serving Provides: 1 Bread, 1 Fruit/Vegetable, 3 Protein/Milk.
Source:
""Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers"
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