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Autumn Pork Chop Dinner

I like to cook for two and try to make just the right amount so I don't have leftovers. With its golden pork chops, tasty green beans and tangy cabbage, this meal-in-one is a favorite of my husband, William.—Cecelia Wilson, Rockville, Connecticut
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    2 servings


  • 2 loin pork chops (1 inch thick)
  • 1 tablespoon canola oil
  • 2 cups shredded cabbage
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh parsley
  • 2 medium potatoes, peeled and sliced 1/4 inch thick
  • 1 cup cut fresh or frozen cut green beans
  • 1 to 1-1/2 teaspoons lemon-pepper seasoning
  • 3/4 cup apple juice
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon butter, melted


  • In a large skillet, brown chops in oil on both sides; remove and set aside. Toss cabbage with brown sugar and parsley; place in an 11x7-in. baking dish. Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with lemon-pepper. Pour apple juice over all.
  • Cover and bake at 350° for 45 minutes or until the pork chops and vegetables are tender. Combine the bread crumbs and butter; sprinkle on top. Bake for 15 minutes longer.
Nutrition Facts
1 each: 625 calories, 22g fat (8g saturated fat), 101mg cholesterol, 595mg sodium, 71g carbohydrate (30g sugars, 6g fiber), 37g protein.

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