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| h2u > Health Library |
Baked Pork Loin Chops Over VegetablesAdapted from CooksAid.com | Serving Size | 1 | | Calories | 276 | | Total Fat | 15 g | | Saturated Fat | 5 g | | Sodium | 423 mg | | Total Carbohydrate | 6 g | | Dietary Fiber | 2 g | | Protein | 30 g |
| Ingredients | Measures |
|---|
| Boneless pork loin chops (about 1 large chop) | ½ pound | |
Salt
| ¼ teaspoon | | Freshly ground pepper
| 1/8 teaspoon | | Herbs de provence | ½ teaspoon | |
Olive oil
| 2 teaspoons | | Summer squash, sliced
| ½ medium | | Zucchini, sliced
| ½ medium | | Tomato, sliced
| 1 medium | | Shredded part-skim mozzarella | ¼ cup |
- Directions
- Preheat oven to 425˚F.
- Slice pork in half lengthwise and crosswise, so that you end up with 4 pieces from 1 chop. Season with the salt and pepper and then sprinkle with herbs de provence.
- Coat a baking dish with olive oil and then add the squash and zucchini. Turn to coat in the olive oil and then arrange into 4 single-layer groups at the bottom of the baking dish.
- Top each squash and zucchini group with a tomato and then pork. Sprinkle with mozzarella and then bake in the oven for 15-20 minutes, until pork is cooked through.
4 lean meats; 1 medium-fat meat substitute; 1.5 vegetables Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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