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23

Fall Pork Dinner (Cooking for 2)

Prep 20 min
Total 1 hr 5 min
Servings 3

Bisquick Heart Smart® recipe! Do you fall for meals that have meat, veggie and fruit cooked in one pan? This all-in-one meal boasts irresistible apples and cinnamon. MORE + LESS -

Ingredients

1/4

cup packed brown sugar

tablespoon firm margarine or butter, cut up

1/2

teaspoon ground cinnamon

1/2

small acorn squash

small unpeeled red cooking apple

1/3

cup Bisquick Heart Smart® mix

1/2

teaspoon seasoned salt

1/8

teaspoon pepper

saltine crackers, crushed

egg white or 2 tablespoons fat-free egg product

tablespoon water

boneless pork loin chops, 1/2 inch thick (3/4 lb)

Steps

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1

Heat oven to 350°F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.
2

In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
3

Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
4

Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.

Expert Tips

No seasoned salt? Use 1/2 teaspoon regular salt instead.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 4g 21% Trans Fat 1 1/2g
Cholesterol: 105mg; 35%
Sodium: 510mg; 21%
Potassium: 680mg; 19%
Total Carbohydrate: 44g; 15%
Dietary Fiber 3g 14% Sugars 24g
Protein: 28g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;