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Autumn Pork Chop Dinner

 Autumn Pork Chop Dinner
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
2 ServingsPrep: 15 min. Bake: 1 hour


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 625 calories, 22 g fat (8 g saturated fat), 101 mg cholesterol, 595 mg sodium,

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Autumn Pork Chop Dinner (continued)

Nutritional Facts: 71 g carbohydrate, 6 g fiber, 37 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer