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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 553.1
  • Total Fat: 21.0 g
  • Cholesterol: 182.5 mg
  • Sodium: 200.8 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 66.2 g

View full nutritional breakdown of Baked Pork Chops with Tomatoes and Rice, low sodium calories by ingredient
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Baked Pork Chops with Tomatoes and Rice, low sodium

Submitted by: SHAMROCKY2K

Introduction

I had never made this before. Adapted it to be low sodium. Hubby raved about it! I had never made this before. Adapted it to be low sodium. Hubby raved about it!
Number of Servings: 4

Ingredients

    4 pork chops
    1/8 tsp. black pepper
    1 tsp. paprika
    4 onion slices, medium
    4 Green pepper rings
    1 can 15 oz canned tomatoes
    1/3 C. raw rice
    1 1/2 C. water
    1 tsp. sodium free chicken bouillon, granulated

Tips

I did it without the roasting pan by arranging it in the cast iron frypan to save on washing.


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Directions

Dredge pork chops with pepper and paprika. Brown on both sides in hot skillet. Place in roasting pan with 1 slice onion and 1 green pepper ring on top of each chop. Add tomatoes. Brown rice in fat remaining in skillet. Add to chops. Add 1 1/2 cups of water and bouillon and pour around chops. Cover and bake in 350 degree oven for 2 hours.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SHAMROCKY2K.






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