FALL PORK DINNER

Fall Pork Dinner image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h18m

Yield 6

Number Of Ingredients 12

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Ingredients

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)

Steps:

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

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 110 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg