Autumn Pork Chop Dinner Recipe

4 5
Autumn Pork Chop Dinner Recipe
Autumn Pork Chop Dinner Recipe photo by Taste of Home
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Autumn Pork Chop Dinner Recipe

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4 5
Publisher Photo
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

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

Directions

In a large skillet, heat the oil over high. Brown chops 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. Return to the oven for 15 minutes. Yield: 2 servings.
Originally published as Autumn Pork Chop Dinner in Taste of Home October/November 1993, p22

Nutritional Facts

1 each: 625 calories, 22g fat (8g saturated fat), 101mg cholesterol, 595mg sodium, 71g carbohydrate (30g sugars, 6g fiber), 37g protein.

  • 1 tablespoon cooking oil
  • 2 loin pork chops (1 inch thick)
  • 2 cups shredded cabbage
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh parsley
  • 2 medium potatoes, peeled and sliced 1/4 inch thick
  • 1 cup fresh or frozen green beans
  • 1 to 1-1/2 teaspoons lemon pepper
  • 3/4 cup apple juice
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon butter or margarine, melted
  1. In a large skillet, heat the oil over high. Brown chops 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. Return to the oven for 15 minutes. Yield: 2 servings.
Originally published as Autumn Pork Chop Dinner in Taste of Home October/November 1993, p22

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