From Paulette Vickery's Recipe Collection

WW: BAKED PORK CHOPS WITH POTATOES AND VEGETABLES

main dish, meats, vegetables

2 each large baking potatoes
2 cup sliced mushrooms
2 each onions, sliced
1/4 cup minced basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 each boneless pork loin cutlets,
1 can stewed tomatoes, 14oz

Preheat oven to 325 degrees. Spray a 13-9 inch baking dish with pam. Scrub and thinly slice the potatoes. Place the potatoes, mushrooms, onions, basil, salt and pepper in the dish, and toss to combine. Place the pork cutlets, 4oz each, atop the vegetable mixture. Pour the stewed tomatoes over all. Bake covered until the pork and potatoes are fork tender, about 1 1/2 hours. Per serving: calories 330, total fat 7 G, saturated fat 2 G, cholesterol 67 MG, sodium 368 MG, carbohydrate 38 G, fiber 7 G, protein 30 G, calcium 116 MG, points 6.

Yield: 4 servings




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