Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 250.0
  • Total Fat 15.7 g
  • Saturated Fat 4.8 g
  • Polyunsaturated Fat 2.1 g
  • Monounsaturated Fat 7.3 g
  • Cholesterol 58.8 mg
  • Sodium 412.7 mg
  • Potassium 480.1 mg
  • Total Carbohydrate 5.5 g
  • Dietary Fiber 0.2 g
  • Sugars 0.1 g
  • Protein 20.5 g
  • Vitamin A 0.8 %
  • Vitamin B-12 10.0 %
  • Vitamin B-6 23.3 %
  • Vitamin C 26.9 %
  • Vitamin D 0.0 %
  • Vitamin E 4.2 %
  • Calcium 3.2 %
  • Copper 4.1 %
  • Folate 3.0 %
  • Iron 4.9 %
  • Magnesium 6.7 %
  • Manganese 3.2 %
  • Niacin 27.2 %
  • Pantothenic Acid 6.9 %
  • Phosphorus 20.8 %
  • Riboflavin 14.7 %
  • Selenium 41.7 %
  • Thiamin 61.4 %
  • Zinc 10.3 %
*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 Pork Chops with Orange-Soy Sauce

View the full Pork Chops with Orange-Soy Sauce Recipe & Instructions
Submitted by: NANCYANNIE1

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 Pork Chops with Orange-Soy Sauce

205 calories of Pork, fresh, loin, center rib (chops or roasts), bone-in, separable lean and fat, raw, (1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g))

21 calories of Orange Juice, (0.19 cup)

20 calories of Canola Oil, (0.50 1tsp)

2 calories of Garlic, (0.50 clove)

2 calories of Soy Sauce, (0.25 tbsp)

0 calories of thyme, dried, (0.13 tsp)

0 calories of Pepper, black, (0.25 dash)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

I made this tonight. I really enjoyed it. I did not heat up the oven for 5 minutes to 400 degrees. I just cooked them a little longer in the pan. My husband thought it was a little salty. I cut the sauce ingredients in half because I only made 2 chops. Nexttime I would consider cutting the soy Submitted by:
CJYOUCANDOIT
(11/19/12)
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This was a very nice choice for a change of pace. I used boneless tender pork loins with all the fat trimmed. I also placed the amalgam of ingredients over the tenderloins in the oven to create a carmelized glaze. The outcome was spectacular but the original recipe still deserves the recognition. Submitted by:
LJBOZARTH
(1/24/11)
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