Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 268.6
  • Total Fat 16.2 g
  • Saturated Fat 4.0 g
  • Polyunsaturated Fat 3.9 g
  • Monounsaturated Fat 7.4 g
  • Cholesterol 48.4 mg
  • Sodium 624.6 mg
  • Potassium 561.1 mg
  • Total Carbohydrate 7.6 g
  • Dietary Fiber 1.7 g
  • Sugars 1.6 g
  • Protein 24.3 g
  • Vitamin A 2.5 %
  • Vitamin B-12 7.8 %
  • Vitamin B-6 28.3 %
  • Vitamin C 4.8 %
  • Vitamin D 0.0 %
  • Vitamin E 10.0 %
  • Calcium 2.3 %
  • Copper 5.7 %
  • Folate 6.2 %
  • Iron 7.8 %
  • Magnesium 13.6 %
  • Manganese 18.5 %
  • Niacin 34.3 %
  • Pantothenic Acid 8.8 %
  • Phosphorus 26.6 %
  • Riboflavin 16.5 %
  • Selenium 47.8 %
  • Thiamin 52.5 %
  • Zinc 14.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pong Pong Pork Chops

View the full Pong Pong Pork Chops Recipe & Instructions
Submitted by: ONCEMORE2006

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pong Pong Pork Chops

134 calories of Pork loin (chops), (1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 113 g))

94 calories of Peanut Butter, smooth style, with salt, (1 tbsp)

20 calories of Sesame Oil, (0.50 1tsp)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

4 calories of Soy Sauce, (0.50 tbsp)

2 calories of Ginger, ground, (0.38 tsp)

2 calories of Garlic, (0.50 clove)

1 calories of Tabasco Sauce, (1.50 tsp)

1 calories of Yellow Mustard, (0.25 tsp or 1 packet)

0 calories of Water, tap, (0.13 cup (8 fl oz))

0 calories of Splenda, (0.50 tsp)


Nutrition & Calorie Comments  

Great recipe. Little heavy on the sodium but looks delicious. Submitted by:
GEORGE815
(4/7/17)
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This was fantastic, I also cut the pork in strips, put garlic chili sauce in instead of Tabasco sauce, and used 1 Tsb of brown sugar instead of splenda, I cut back the peanut butter to 2 tsb and served it over rice with broccoli Submitted by:
GOLDENRODFARM
(1/22/15)
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this was great. love the flavor. i took out splenda and add brown sugar. i also cut the peanut butter Submitted by:
AKIMBERLYQ1
(8/8/14)
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This really was incredible! The only change we made was using sugar instead of Splenda. It was extremely spicy in an enjoyable way! My teenage son even rated this as a "nom" recipe. That's rare for him! Submitted by:
MATHMAGICIAN
(2/16/13)
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Yummy! Approved by the 3 year old, 12 and 14 year old AND mom and dad which NEVER happens! Only thing we changed was to sub low sodium soy sauce and stone ground mustard for hot mustard. Submitted by:
SUNFLOWERS4ME
(8/3/12)
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