It’s hard not to fall for this comforting pork dish baked with both fruit and veggies!
Fall Pork Dinner
- Prep Time 25 min
- Total 1 hr 18 min
- Servings 6
- Ingredients 12
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™ Baking 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)
Instructions
-
Step1Heat 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.
-
Step2Mix Bisquick, seasoned salt, pepper and cracker crumbs. Mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture.
-
Step3Spray 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.
-
Step4Place 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.
Nutrition
410
Calories
16 g
Total Fat
26 g
Protein
46 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 145
- 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;Tips from the Betty Crocker Kitchens
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