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Fall Pork Dinner

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Fall Pork Dinner
  • Prep Time 25 min
  • Total Time 1 hr 18 min
  • Servings 6
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It’s hard not to fall for this comforting pork dish baked with both fruit and veggies!

Ingredients

1/2
cup packed brown sugar
2
tablespoons firm butter or margarine, cut up
1
teaspoon ground cinnamon
1
small acorn squash
1
large unpeeled red cooking apple
3/4
cup Original Bisquick™ mix or Reduced Fat Bisquick™ mix
1
teaspoon seasoned salt
1/4
teaspoon pepper
9
saltine crackers, crushed
1
egg
2
tablespoons water
6
pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)

Directions

  • 1 Heat oven to 350°F. Mix brown sugar, butter and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings; remove seeds. Cut apple into chunks.
  • 2 Mix Bisquick, seasoned salt, pepper and cracker crumbs. Mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture.
  • 3 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
  • 4 Place pork in ungreased rectangular baking dish, 13x9x2 inches. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and pork is slightly pink in center.
Tips  

No seasoned salt? Use 1/2 teaspoon regular salt instead.

Add a festive look by spooning whole berry cranberry sauce over the squash immediately after removing the dish from the oven. The heat of the pork, apples and squash will warm the sauce.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
145
)
Daily Value
Total Fat
16 g
(
Saturated Fat
6 g
)
Cholesterol
110 mg
Sodium
580 mg
Potassium
750 mg
Total Carbohydrate
46 g
(
Dietary Fiber
5 g
)
Protein
26 g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
14%
14%
Exchanges:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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