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Autumn Pork Chops w/Squash (6 Points)
Recipe By: Betty Crocker
Serving Size: 6
Cuisine:
Main Ingredient:
-= Ingredients =-
1 medium acorn squash, cut into 6 rings & seeded
2 tablespoons of margarine or butter
6 pork loin or rib chops, about 1/2 inch thick
2 teaspoons of chopped fresh oregano or 1/2 teaspoon of dried oregano
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 medium onion, sliced
2 medium unpeeled cooking apples, cut into wedges
2 tablespoons of honey
2 tablespoons of water |
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-= Instructions =-
Heat oven to 375ºF. Place squash in ungreased rectangular baking dish, 13 ×9× 2 inches. Heat 1 tablespoon of the margarine in 10-inch skillet over medium heat until melted. Cook pork, turning once, until brown. Place pork on top of squash; sprinkle with oregano, salt and pepper. Place onion on pork; top with apple. Mix honey and water; pour over apples. Dot with remaining 1 tablespoon margarine. Cover and bake 50 to 60 minutes or until pork is no longer pink in center and squash is tender. Serve pan drippings with pork if desired.
Copyright: "© General Mills, Inc. 1998."Per serving: 272 Calories (kcal); 12g Total Fat; (39% calories from fat);19g Protein; 22g Carbohydrate; 52mg Cholesterol; 261mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2Fruit; 1 Fat; 1/2 Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Per Serving (excluding unknown items): 58 Calories; trace Fat (1.6%calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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