Fall Pork Dinner

Fall Pork Dinner

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Nancy Campbell


Cooking for 2. Betty Crocker.

I added 1 peeled pear, cut in chunks. Can use flour for Bisquick mix.


★★★★★ 1 vote

45 Min


  • 1/4 c
    packed brown sugar
  • 1 Tbsp
    firm margarine or butter, cut up
  • 1/2 tsp
    ground cinnamon
  • 1-2
    yellow crookneck or acorn squash
  • 1 small
    unpeeled red cooking apple
  • 1/3 c
    bisquick heart smart mix
  • 1/2 tsp
    seasoned salt
  • 1/8 tsp
  • 5
    saltine crackers, crushed
  • 1
    egg white or 2 tbsp fat-free egg product
  • 1 Tbsp
  • 3
    boneless pork loin chops, 1/2 in thick

How to Make Fall Pork Dinner


  1. Heat oven to 350 F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside.
  2. Cut squash into 1/2 in rings (acorn), or slice yellow crookneck squash in half lengthwise. Cut apple into chunks.
  3. In shallow dish, stir together Bisquick mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture
  4. Spray 10 in skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6-8 minutes, turning once, until coating is brown.
  5. Place pork in ungreased 8-in square or 11x7 in glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture.
  6. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.

Printable Recipe Card

About Fall Pork Dinner

Course/Dish: Pork

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