Baked Pork Chops With Potatoes And Vegetables

By á-174942

Ingredients

• 2 large baking potatoes scrubbed, and thinly sliced
• 2 cups sliced mushrooms
• 2 onions thinly sliced
• 1/4 cup minced basil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 4 boneless pork loin cutlets - (4 oz ea)
• 1 can no-salt-added stewed tomatoes (14 1/2 oz)

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.

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.

Points Per Serving: 6.