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Baked Pork Chops w/ Potatoes & Veggies

Source of Recipe

Bev - Recipes From Friends


Recipe Introduction

WW Points
Exchanges
Makes 4 servings.

2 large baking potatoes, scrubbed and thinly sliced
2 cups sliced mushrooms
2 onions, thinly sliced
1/4 cup minced basil
1/8 teaspoon salt
1/4 teaspoon pepper
Four 4-ounce boneless pork loin cutlets
One 14 1/2-ounce can stewed tomatoes (no salt added)

Preheat oven to 325º. Spray a 13x9 inch baking dish with nonstick cooking spray.

Place potatoes, mushrooms, onions, basil, salt and pepper in the dish; toss to combine. Place pork cutlets over the vegetable mixture; pour tomatoes over all.

Bake, covered, until the pork and potatoes are fork tender about 1 1/2 hours.

Per serving: 330 calories, 7 g total fat (2 g saturated fat), 67 mg cholesterol, 146 mg sodium, 38 g carbohydrate, 7g fiber, 30 g protein, 116 mg calcium. ++++ Exchanges: 1 bread, 1 fruit/vegetable, 3 protein/milks ++++ WWP: 6