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Baked Pork Chop Dinner

Baked Pork Chop Dinner
  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 4
Convenient frozen vegetables and instant rice work well with thick-cut boneless chops in an easy mushroom cream sauce.
Updated February 22, 2010

Ingredients

  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 4 (3/4-inch-thick) boneless pork loin chops
  • 2 cups 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 sliced mushrooms, drained
  • 1 1/4 cups water

Steps

  • 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.

  • Instant brown rice has more fiber and protein than white rice, and it cooks in a flash. Even if there's white rice in your pantry, purchase brown rice and treat yourself and your family to this nutritious whole grain.
  • Select pork chops of similar thickness so that they are done at the same time.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
380
Calories from Fat
115
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
70mg
23%
Sodium
900mg
38%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
16%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
26%
26%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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