Baked Teriyaki Pork & Veg­gies

Taste of Home - - RECIPE INDEX -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.