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Baked Teriyaki Pork & Veggies

Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. —Billie Pock, Spring Creek, Nevada
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    4 servings


  • 2 cups fresh broccoli florets
  • 1 pound fresh baby carrots, halved lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 boneless pork loin chops (6 ounces each)
  • 4 tablespoons reduced-sodium teriyaki sauce
  • Toasted sesame seeds, optional


  • Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer.
  • Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.
Nutrition Facts
1 pork chop with 1 cup vegetables: 322 calories, 13g fat (4g saturated fat), 82mg cholesterol, 613mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1/2 fat.

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