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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.3
  • Total Fat: 6.2 g
  • Cholesterol: 42.5 mg
  • Sodium: 522.6 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 16.5 g

View full nutritional breakdown of Makeover Maple-Glazed Pork Chops & Sweet Autumn Vegetables calories by ingredient
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Makeover Maple-Glazed Pork Chops & Sweet Autumn Vegetables

Submitted by: BRYTKA

Introduction

Makeover of a Recipe from Yummly.com Makeover of a Recipe from Yummly.com
Number of Servings: 8

Ingredients

    4 1" thick center cut boneless pork chops (7-8 oz each)
    1 1/2 medium white potatoes, cut in 1/2" cubes
    1 1/2 medium sweet potatoes, cut in 1/2" cubes
    1 medium red onion, cut in 1/2" cubes
    2 medium apples, cut in 1/2" cubes
    25 baby carrots, cut in thirds
    1 c. pineapple, cut in 1/2" cubes
    2 1/2 TBSP sugar-free maple syrup
    4 tsp Splenda Blend brown sugar
    2 1/2 c. chicken broth
    salt and pepper to taste

Tips

Goes great with a mixed greens salad with balsalmic vinegarette and greek yogurt. Men would probably take 2 servings.


Directions

Oven @ 350. Season pork chops with salt & pepper. Mix together diced poato, sweet potato, onion, apples, and carrots in a bowl.
Spray oven-proof casserole pot with non-stick spray then add brown sugar and maple syrup - heat over med-high until melted then add pork chops. Brown both sides until nice and crusty brown.
Once brown, remove chops from pan and add 1/2 of diced mixture to cover the bottom of the pan. Place pork chops in a single layer over mixture then layer the remaining diced mixture on top. Spread the pineapple on top then pour chicken broth over all.
Cover and bake for 30 min (or until chops read approx 140 F on meat thermometer). Uncover and bake for approx 10 more min (until chops register 155 F). Remove from oven and let sit for 5 min before serving.

Serving Size: Makes 8 servings of 1/2 chop with 1/8 of juice/fruit/veggies

Number of Servings: 8

Recipe submitted by SparkPeople user BRYTKA.






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