Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 122.2
Total Fat 7.0 g
Saturated Fat 2.8 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.2 g
Cholesterol 35.8 mg
Sodium 615.6 mg
Potassium 321.5 mg
Total Carbohydrate 1.0 g
Dietary Fiber 0.3 g
Sugars 0.2 g
Protein 11.9 g
Vitamin A 1.1 %
Vitamin B-12 6.4 %
Vitamin B-6 13.3 %
Vitamin C 1.4 %
Vitamin D 0.0 %
Vitamin E 1.0 %
Calcium 1.9 %
Copper 4.3 %
Folate 2.1 %
Iron 3.8 %
Magnesium 3.6 %
Manganese 6.0 %
Niacin 18.8 %
Pantothenic Acid 4.4 %
Phosphorus 14.7 %
Riboflavin 9.9 %
Selenium 26.2 %
Thiamin 30.7 %
Zinc 6.6 %
*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 Dijon Herb Sauce

View the full Pork Chops with Dijon Herb Sauce Recipe & Instructions
Submitted by: FAVDTR2

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 Dijon Herb Sauce

109 calories of Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, raw, (0.13 lb)

6 calories of Butter, unsalted, (0.06 tbsp)

5 calories of Grey Poupon Dijon Mustard, (1 tsp)

3 calories of Onions, raw, (0.75 tbsp chopped)

2 calories of Chicken Broth, (0.19 cup (8 fl oz))

1 calories of Rosemary, (0.50 tbsp)

0 calories of Pepper, black, (0.25 dash)

0 calories of Salt, (0.13 tsp)


Nutrition & Calorie Comments  

These are very good. I've made them a few times using rosemary and thyme. However, these are from skinnytaste.com, not an original recipe by FAVDTR2. Also the nutritional value is off, I made for 2 people, and got 230 cal per 5 oz chops, using 2 chops, but full ingredients for 4 servings of sauce. Submitted by:
CD12704468

(10/29/12)
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How much meat is this for? Doesn't look like much by the nutritional information. I've got a pound and a half of pork chops I'm planning on doing this for (batch cooking, 3 servings). Should I triple the sauce or something? Submitted by:
KYLAR_STERN

(10/29/12)
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