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Baked Teriyaki Pork & Veggies

Name: Baked Teriyaki Pork & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh broccoli florets; 1 pound fresh baby carrots, halved lengthwise; 1 tablespoon olive oil; 1 teaspoon minced fresh gingerroot; 1/2 teaspoon pepper; 1/4 teaspoon salt; 4 boneless pork loin chops (6 ounces each); 4 tablespoons reduced-sodium teriyaki sauce; Toasted sesame seeds, optional

3 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min.

Makes

4 servings

Minimal preparation makes this dish 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 or noodles. —Billie Pock, Spring Creek, Nevada

Baked Teriyaki Pork & Veggies Recipe photo by Taste of Home

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Ingredients

2 cups fresh broccoli florets
1 pound fresh baby carrots, halved lengthwise
1 tablespoon olive oil
1 teaspoon minced fresh gingerroot
1/2 teaspoon pepper
1/4 teaspoon salt
4 boneless pork loin chops (6 ounces each)
4 tablespoons reduced-sodium teriyaki sauce
Toasted sesame seeds, optional

Directions

Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add 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.

Nutrition Facts

1 pork chop with 1 cup vegetables: 322 calories, 13g fat (4g saturated fat), 82mg cholesterol, 613mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1/2 fat.

Baked Teriyaki Pork & Veggies

Ingredients

Directions

Nutrition Facts

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