Wednesday, September 22, 2010

Baked Pork Chops w/ Potatoes & Veggies

My husband was recently informed that for the first time ever, his cholesterol is a little high.  His doctor asked him to make a few lifestyle changes and then test again but she wasn't worried about it yet.  Due to this, he has agreed to let me try a few new healthy recipes.  I'm excited as I love to cook but get frustrated by his pickiness.  I tried this easy recipe last week and we all agreed that it was good.  I would like to play with the spices a bit but overall it satisfied everyone and my 4 year old even ate it.  I did substitute fresh green beans for the mushrooms as none of us like the texture of mushrooms.

Baked Pork Chops with Potatoes & Veggies
(From Weight Watchers Simply the Best cookbook)

2 large baking potatoes, scrubbed & thinly sliced
2 cups sliced mushrooms
2 onions, thinly sliced (I used a handful of diced onions as that is all I had)
1/4 cup minced basil
1/2 tsp salt
1/4 tsp black pepper
four 4-oz boneless pork loin cutlets
1 can (14.5 oz) stewed tomatoes - no salt added

1. Preheat oven to 325.  Spray a 13"x9" baking dish with nonstick cooking spray.

2. Place the potatoes, mushrooms, onions, basil, salt and pepper in the dish; toss to combine.  Place the pork cutlets over the vegetable mixture; pour the tomatoes over all.  Bake, covered, until the pork and potatoes are fork tender, about 1 1/2 hours.

330 calores, 7 g fat, 30 g protein, 6 points per serving


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