Autumn pork chop dinner
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cooking oil |
| 2 | larges | Pork chops; loin, 1\" thick |
| 2 | cups | Shredded cabbage |
| 1 | tablespoon | Fresh parsley; chopped |
| 2 | tablespoons | Brown sugar |
| 2 | mediums | Potatoes -peeled and sliced-; 1/4\" thick |
| 1 | cup | Green beans; fresh or frozen |
| 1 | To 1 1/2tsp lemon pepper | |
| ¾ | cup | Apple juice |
| ¼ | cup | Seasoned bread crumbs |
| 1 | tablespoon | Butter or margarine; melted |
Directions
In a large skillet, heat the oil over High heat. Brown chops on both sides.
Remove and set aside. Toss cabbage with parsley and brown sugar. Place in an 11x7" baking dish. Top with potaotes and beans. Arrange chops over vegetables. Sprinkle with lemon pepper. Pour apple juice over all. Cover and bake at 350 F. for 45 minutes or until the pork chops and vegetables are tender. Combine the bread crumbs and butter. Sprinkle over the top.
Return to the oven for 15 minutes.
Recipe By : Taste of Home, Oct.'93/bobbi744@...
Posted to MC-Recipe Digest V1 #233 Date: Tue, 01 Oct 1996 11:03:47 -0400 From: Robertal Banghart <bobbi744@...>