Convenient frozen vegetables and instant rice work well with thick-cut boneless chops in an easy mushroom cream sauce.
Baked Pork Chop Dinner
- Prep Time 15 min
- Total 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 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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3Bake at 350°F. for 45 to 50 minutes or until pork chops are fork-tender and no longer pink in center.
Nutrition
380
Calories
13g
Total Fat
29g
Protein
37g
Total Carbohydrate
4g
Sugars
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 1/2Recipe Tips
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved