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.