Baked Pork Loin Chops Over Vegetables
|Total Fat||15 g|
|Saturated Fat||5 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||2 g|
|Boneless pork loin chops (about 1 large chop)||½ pound|
|Freshly ground pepper||1/8 teaspoon|
|Herbs de provence||½ teaspoon|
|Olive oil||2 teaspoons|
|Summer squash, sliced||½ medium|
|Zucchini, sliced||½ medium|
|Tomato, sliced||1 medium|
|Shredded part-skim mozzarella||¼ cup|
- Preheat oven to 425˚F.
- Slice pork in half lengthwise and crosswise, so that you end up with 4 pieces from 1 chop. Season with the salt and pepper and then sprinkle with herbs de provence.
- Coat a baking dish with olive oil and then add the squash and zucchini. Turn to coat in the olive oil and then arrange into 4 single-layer groups at the bottom of the baking dish.
- Top each squash and zucchini group with a tomato and then pork. Sprinkle with mozzarella and then bake in the oven for 15-20 minutes, until pork is cooked through.
4 lean meats; 1 medium-fat meat substitute; 1.5 vegetables
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