Baked Teriyaki Pork & Veggies
Minimal preparation makes this dish incredibly easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice! Billie Davis, Spring Creek, NV
Prep: 15 min. • Cook: 30 min. Makes: 4 servings
2 cups fresh broccoli florets
1 lb. fresh baby carrots, halved 1 Tbsp. olive oil
1 tsp. minced fresh gingerroot
¹ ₂ tsp. pepper
¹₄ tsp. salt
4 boneless pork loin chops
(6 oz. each)
4 Tbsp. reduced-sodium
teriyaki sauce Toasted sesame seeds, optional
1. Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add the broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer.
Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned,
1-2 minutes. Top with sesame seeds if desired.
1 pork chop with 1 cup vegetables: 322 cal., 13g fat (4g sat. fat),
82mg chol., 613mg sod., 14g carb. (9g sugars, 3g fiber), 35g pro.
Diabetic exchanges: 5 lean meat, 2 vegetable, ¹₂ fat.