Fall Pork Dinner

Itís hard not to fall for this comforting pork dish baked
with both fruit and veggies!

Prep: 25 min Cook: 8 min Bake: 45 min

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® mix or Reduced Fat Bisquick® 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)

1. Heat 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.

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

3. 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.

4. Place 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.

Makes 6 servings

Nutritional Info Per 1 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

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.