Fall Pork Dinner

Recipe Ingredients

1/2 cup	80g / 2.8oz	Brown sugar - (packed)
2 tablespoons	30ml	Firm butter or margarine - cut up
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Acorn squash (small)
1 teaspoon	5ml	Unpeeled red cooking apple (large)
3/4 cup	82g / 2.9oz	Original Bisquick mix
		= (or reduced fat Bisquick mix)
1 teaspoon	5ml	Seasoned salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
9		Saltine crackers - crushed
1		Egg
2 tablespoons	30ml	Water
6		Pork boneless loin chops, 1/2" thick - - (1 1/2 lbs)

Recipe Instructions

Heat oven to 350 degrees. Mix brown sugar, butter and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings; remove seeds. Cut apple into chunks.

Mix Bisquick, seasoned salt, pepper and cracker crumbs. Mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture.

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.

Place pork in ungreased rectangular baking dish, 13 by 9 by 2 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.

This recipe yields 6 servings.

Nutritional Info Per Serving: Calories 410 (Calories from Fat 145); Fat 16g (Saturated 6g); Cholesterol 110mg; Sodium 580mg; Potassium 750mg; Carbohydrate 46g (Dietary Fiber 5g); Protein 26g.

Diet Exchanges: 3 Starch; 2 Medium-Fat Meat; 1 Fat.

Description:

"It's hard not to fall for this comforting pork dish baked with both fruit and veggies!"

Source:
Back of the Box Recipes at http://www.backofthebox.com

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