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Autumn Pork Chop Dinner Recipe

Photo by: Taste of Home

66% would make again

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I like to cook for two and try to make just the right amount so I don't have leftovers. With its golden pork chops, tasty green beans and tangy cabbage, this meal-in-one is a favorite of my husband, William.—Cecelia Wilson, Rockville, Connecticut

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2 Servings
Prep: 15 min. Bake: 1 hour

Ingredients

2 loin pork chops (1 inch thick)
1 tablespoon canola oil
2 cups shredded cabbage
2 tablespoons brown sugar
1 tablespoon minced fresh parsley
2 medium potatoes, peeled and sliced 1/4 inch thick
1 cup cut fresh or frozen cut green beans
1 to 1-1/2 teaspoons lemon-pepper seasoning
3/4 cup apple juice
1/4 cup seasoned bread crumbs
1 tablespoon butter, melted

Directions

In a large skillet, brown chops in oil on both sides; remove and set aside. Toss cabbage with brown sugar and parsley; place in an 11-in. x 7-in. baking dish. Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with lemon-pepper. Pour apple juice over all.
Cover and bake at 350° for 45 minutes or until the pork chops and vegetables are tender. Combine the bread crumbs and butter; sprinkle on top. Bake for 15 minutes longer. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 625 calories, 22 g fat (8 g saturated fat), 101 mg cholesterol, 595 mg sodium, 71 g carbohydrate, 6 g fiber, 37 g protein.

Autumn Pork Chop Dinner published in Taste of Home October/November 1993, p22

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