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Directions:
Heat oven to 450 F. Spray 15x10x1 inch baking pan with nonstick cooking spray. To thaw carrots, cut small slit in center of pouch; place on microwave-safe plate. Microwave on High for 5 minutes. Set aside. In small bowl, combine marmalade, hoisin sauce and gingerroot; mix well. Reserve 2 tablespoon sauce; set aside.
Sprinkle pork chops with salt and pepper. Place pork in corners of sprayed pan. Place thawed carrots in center of pan. Drizzle some of sauce over carrots; brush pork with sauce. Bake at 450 F. for 5 minutes. Remove pan from oven. Brush pork and carrots with sauce. Add sugar snap peas and water chestnuts to carrots; toss gently.
Return to oven; bake an additional 8-10 minutes or until pork is no longer pink in center and vegetables are tender, spooning pan juices over vegetables halfway through baking. Place pork chops and vegetables on large serving platter. Drizzle chops with reserved 2 tablespoons sauce.
Per serving: 350 Calories, 70 CFF, 8 g fat, 60 mg cholesterol, 610 mg sodium, 46 g carbohydrate, 5 g fiber, 24 g protein
Dietary Exchanges: 1 1/2 starch, 1 fruit, 1 vegetable, 2 1/2 lean meat
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