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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 293.1
  • Total Fat: 8.5 g
  • Cholesterol: 54.2 mg
  • Sodium: 557.3 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 23.9 g

View full nutritional breakdown of Savory Pork Chop Skillet calories by ingredient
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Savory Pork Chop Skillet

Submitted by: LALASLAND

Introduction

This is from Taste of Home. I entered all the ingredients exactly, and this calculator says one serving is 293, and Taste of Home says one serving is 436. I have to go with the lesser one because I'm looking at the calculations exactly. We really loved this recipe, so I'm adding it to my recipe box. This is from Taste of Home. I entered all the ingredients exactly, and this calculator says one serving is 293, and Taste of Home says one serving is 436. I have to go with the lesser one because I'm looking at the calculations exactly. We really loved this recipe, so I'm adding it to my recipe box.
Number of Servings: 6

Ingredients

    3 cups instant brown rice
    2 tsps. canola oil
    6 pork chops (I used some pretty thin ones, bone in)
    1 medium onion
    1 can diced tomatoes (I used Mexican because that's all I had on hand)
    1 cup beef broth
    1 Tbsp. parsley flakes
    1/2 tsp. salt
    1/4 tsp. pepper
    1/8 tsp. dried basil
    1/8 tsp. dried oregano
    2 Tbsp. all purpose flour
    1/2 cup water

Directions

Cook rice as directed. Meanwhile, in a large skillet coated with cooking spray, heat oil over medium-high heat. Brown pork chops on both sides. Remove from the pan.
Cook and stir onion in drippings over medium-high heat until tender. Stir in the tomatoes, broth, parsley and seasonings. Bring to a boil. Return pork chops. Reduce heat; simmer, covered, for 6-8 minutes, or until pork chops are completely done.
Remove pork to a serving plate. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over pork; serve with rice.

Serving Size: Yield 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LITTLE-LORI.






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