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Substitute boneless skinless chicken breasts for the pork chops, decreasing the baking time as necessary until chicken is done (165ºF) and vegetables are tender.
Place chops and vegetables in separate pans and bake as directed.
Line bottom of baking dish with foil before filling with ingredients.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I really liked this and do not usually like pork chops. Like previous reviewers, I substituted celery for squash and opted for balsamic vinaigrette dressing on the veggies. I would also do as others have suggested and cook veggies longer, they were a little underdone.
Very good and so adaptable to other meats and veggies. A great overall dish to have on my list. I have changed the veggies and occasionally switched the pork chops to chicken breasts and even polish sausage. I did line my pan with foil (wonderful) and I put the veggies in the oven for 15 minutes before I took them out and put the meat on top. We like our veggies soft. Thanks for the idea.
The only thing I didn't like is that the vegetables dried out in the oven. I did cook them with the extended cook time, though, so that might be why (as suggested by other cooks).