Baked Teriyaki Pork & Veggies

Dinner

Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles.

Average Rating: 3.333333

TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 4 servings

Ingredients

2 cups fresh broccoli florets
1 pound fresh baby carrots, halved lengthwise
1 tablespoon olive oil
1 teaspoon minced fresh gingerroot
1/2 teaspoon pepper
1/4 teaspoon salt
4 boneless pork loin chops (6 ounces each)
4 tablespoons reduced-sodium teriyaki sauce
Toasted sesame seeds, optional

Instructions

1. Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer.
2. Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.

Nutrition Facts

1 pork chop with 1 cup vegetables: 322 calories, 13g fat (4g saturated fat), 82mg cholesterol, 613mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 35g protein.
Diabetic Exchanges:
5 lean meat, 2 vegetable, 1/2 fat.