Roasted Pork Chops and Potato/Carrot Medley

BroiledNotFried
BroiledNotFried Posts: 446 Member
edited September 20 in Recipes
I did this, and it appears to have under 500 calories per this site.

To feed 4:
4 pork chops (about 5 ounces a piece)
mustard (dijon)
1/2 cup bread crumbs - Italian
4 large potatoes, cut in cubes (you decide if you want to peel)
20 baby carrots
1 onion sliced
1 tablespoon olive oil
Italian herbs (I used fresh basil, fresh rosemary, and fresh parsley from my herb garden)

Preheat oven to 375.

Toss potatoes, carrots, and onion in olive oil and herbs. Place in microwave dish and cover. Micowave for about 7 minutes.

Coat chops with mustard. Put bread crumbs, add a little more rosemary to mix if you can, in dish. Dredge mustard coated chops in crumbs.

Line a baking dish with foil. I sprayed some cooking spray over foil, but I don't think I needed to. Place chops, and then the potato mixture. Bake for 30 minutes, or until pork reads as done by a thermometer.

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I served this with acorn squash and mixed veggies, which made a very filing meal for under 600 calories. (Acorn squash can be microwaved in about 5 minutes. Just cut in half, put in microwave dish, cover, and nuke for 5 minutes.)

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