Baked Pork Chop Dinner

Convenient frozen vegetables and instant rice work well with thick-cut boneless chops in an easy mushroom cream sauce.

  • prep time 15 min
  • total time 1 hr 5 min
  • ingredients 9
  • servings 4

Ingredients

1/2
teaspoon seasoned salt
1/4
teaspoon pepper
4
(3/4-inch-thick) boneless pork loin chops
2
cups Green Giant® Frozen Cut Broccoli
1
cup uncooked instant white or brown rice
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
(10 3/4-oz.) can condensed cream of mushroom soup
1
(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1 1/4
cups water
  • 1 Heat oven to 350°F. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. In small bowl, mix seasoned salt and 1/8 teaspoon of the pepper; sprinkle on both sides of each pork chop. Add pork chops to skillet; cook 5 to 7 minutes or until browned on both sides. Remove chops from skillet; set aside.
  • 2 Meanwhile, spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine broccoli, rice, carrots, soup, mushrooms, water and remaining 1/8 teaspoon pepper; mix well. Arrange pork chops over mixture. Cover tightly with foil.
  • 3 Bake at 350°F. for 45 to 50 minutes or until pork chops are fork-tender and no longer pink in center.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    380
    (
    Calories from Fat
    115),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    900mg
    900%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    26%;
    Calcium
    8%;
    Iron
    16%;
    Exchanges:
    2 Starch; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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