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Baked Pork Chops with Apple Dressing

No more dry pork chops! Just “sandwich” the chops between layers of dressing and bake, leaving them tender and moist. Serve with green beans tossed with lemon zest.

Recipe information

  • Yield

    Serves 4; 3 ounces meat and 1/2 cup dressing per serving

Ingredients

Dressing

2 slices light whole-wheat bread (lowest sodium available), torn into bite-size pieces
1 medium apple, such as Granny Smith, Gala, Fuji, or Golden Delicious, peeled and finely chopped
1 medium rib of celery, finely chopped
4 medium green onions (green and white parts), thinly sliced
1/4 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
1/4 cup egg substitute or 1 large egg
1 teaspoon dried sage
1/4 teaspoon pepper
4 boneless center loin pork chops (about 4 ounces each), all visible fat discarded

Preparation

  1. Step 1

    Preheat the oven to 375°F.

    Step 2

    In a medium bowl, stir together the dressing ingredients until the bread is moistened. Spoon half the dressing into an 8-inch square baking pan, smoothing the surface. Place the pork in a single layer on the dressing. Spread the remaining dressing over the pork.

    Step 3

    Bake, covered, for 30 minutes. Uncover and bake for about 10 minutes, or until the pork is slightly pink in the center and the dressing is golden brown. Using a wide spatula, transfer the dressing-covered pork to plates. Spoon any remaining dressing over the pork.

  2. Nutrition information

    Step 4

    (Per serving)

    Step 5

    Calories: 238

    Step 6

    Total fat: 6.5g

    Step 7

    Saturated: 2.0g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 1.0g

    Step 10

    Monounsaturated: 2.5g

    Step 11

    Cholesterol: 66mg

    Step 12

    Sodium: 221mg

    Step 13

    Carbohydrates: 18g

    Step 14

    Fiber: 5g

    Step 15

    Sugars: 6g

    Step 16

    Protein: 26g

    Step 17

    Calcium: 60mg

    Step 18

    Potassium: 507mg

  3. Dietary Exchanges

    Step 19

    1/2 starch

    Step 20

    1/2 fruit

    Step 21

    3 lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsStuffingCasseroleAmericanPork ChopPorkMeatAppleFruitScallionOnionRoot VegetableVegetableMainDinnerDairy FreeNut FreeWeeknight MealsSheet-Pan DinnersEasyQuickOven BakeFallCookbooks
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