Pork Chop and Potato Dinner
These low fat foil-cooked chops are surprisingly tender with just a hint of spicy mustard flavor.
Recipe from Better Homes and Gardens
8 whole tiny new potatoes, halved (about 1 lb.)
1 medium red onion, thinly sliced and separated into rings
4 boneless pork loin chops, cut 3/4 inch thick (1 lb.)
Freshly ground pepper
1 medium red sweet pepper, cut into thin, bite-size strips
2 medium carrots or 1 medium rutabaga, peeled and cut into bite-sized strips
1/2 cup reduced-sodium chicken broth
1/2 teaspoon dry mustard
1/4 teaspoon dried thyme, crushed
For each serving, place one-fourth of the potatoes on a piece of 18x12-inch heavy-duty foil. Place one-eighth of the onion on the potatoes. Place pork chop on top of the onion. Sprinkle with salt and pepper. Top with one-eighth of the onion slices and one-fourth of the sweet pepper and carrots.
Combine broth, mustard, and thyme in a bowl. Drizzle 2 tablespoons of the broth mixture over each pork chop. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose mixture, leaving space for steam to build.
Per Serving: cal. (kcal) 284, Fat, total (g) 7, chol. (mg) 62, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 5, pro. (g) 29, vit. A (IU) 10398.31, vit. C (mg) 89.16, Thiamin (mg) 0.73, Riboflavin (mg) 0.36, Niacin (mg) 6.71, Pyridoxine (Vit. B6) (mg) 0.82, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.49, sodium (mg) 270, Potassium (mg) 1094, calcium (mg) 30.29, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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