Baked Teriyaki Pork & Veggies
- 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 375u0b0. 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 145u0b0, 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.
fresh broccoli florets, baby carrots, olive oil, fresh gingerroot, pepper, salt, pork loin chops, teriyaki sauce, sesame seeds
Taken from www.tasteofhome.com/recipes/baked-teriyaki-pork-veggies/ (may not work)