Baked Pork Loin Chops Over Vegetables

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	276
Total Fat	15 g
Saturated Fat	5 g
Sodium	423 mg
Total Carbohydrate	6 g
Dietary Fiber	2 g
Protein	30 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Boneless pork loin chops (about 1 large chop)	½ pound
Salt	¼ teaspoon
Freshly ground pepper	1/8 teaspoon
Herbs de provence	½ teaspoon
Olive oil	2 teaspoons
Summer squash, sliced	½ medium
Zucchini, sliced	½ medium
Tomato, sliced	1 medium
Shredded part-skim mozzarella	¼ cup

Directions
Preheat oven to 425ÀöF.
Slice pork in half lengthwise and crosswise, so that you end up with 4 pieces from 1 chop. Season with the salt and pepper and then sprinkle with herbs de provence.
Coat a baking dish with olive oil and then add the squash and zucchini. Turn to coat in the olive oil and then arrange into 4 single-layer groups at the bottom of the baking dish.
Top each squash and zucchini group with a tomato and then pork. Sprinkle with mozzarella and then bake in the oven for 15-20 minutes, until pork is cooked through.

Exchanges
4 lean meats; 1 medium-fat meat substitute; 1.5 vegetables

Side Suggestions: Rice Pilaf

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