Yield: 2 servings.

2 loin pork chops (1 inch thick), trimmed
2 cups shredded cabbage
2 tablespoons brown sugar
1 tablespoon chopped fresh parsley
2 medium potatoes, peeled and sliced 1/4 inch thick
1 cup fresh or frozen green beans
1 teaspoon salt-free lemon- pepper seasoning
3/4 cup apple juice
1/4 cup seasoned breadcrumbs
1 cup teaspoon margarine, melted

In a large skillet coated with nonstick cooking spray, brown chops on both sides over medium-high heat; remove and set aside. Toss cabbage with brown sugar and parsley; place in an 11-in. x 7-in. x 2-in. baking dish. Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with lemon pepper. Pour apple juice over all. Cover and hake at 350° for 45 minutes or until the meat and vegetables are tender. Combine the bread crumbs and margarine; sprinkle on top. Return to the oven for 15 minutes.

Summary
Recipe Name
Autumn Pork Chop Dinner
Published On