Baked Pork Loin Chops Over Vegetables
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | 1 |
| Calories | 276 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Sodium | 423 mg |
| Total Carbohydrate | 6 g |
| Dietary Fiber | 2 g |
| Protein | 30 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Boneless pork loin chops (about 1 large chop) | ½ pound |
| Salt | ¼ teaspoon |
| Freshly ground pepper | 1/8 teaspoon |
| Herbs de provence | ½ teaspoon |
| Olive oil | 2 teaspoons |
| Summer squash, sliced | ½ medium |
| Zucchini, sliced | ½ medium |
| Tomato, sliced | 1 medium |
| Shredded part-skim mozzarella | ¼ cup |
- Directions
- Preheat oven to 425˚F.
- Slice pork in half lengthwise and crosswise, so that you end up with 4 pieces from 1 chop. Season with the salt and pepper and then sprinkle with herbs de provence.
- Coat a baking dish with olive oil and then add the squash and zucchini. Turn to coat in the olive oil and then arrange into 4 single-layer groups at the bottom of the baking dish.
- Top each squash and zucchini group with a tomato and then pork. Sprinkle with mozzarella and then bake in the oven for 15-20 minutes, until pork is cooked through.
Exchanges
4 lean meats; 1 medium-fat meat substitute; 1.5 vegetables
Side Suggestions: Rice Pilaf