Baked Pork Chops with Tomatoes and Rice, low sodium

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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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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.


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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