Pan Roasted Pork chops bp and carrots

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.8
  • Total Fat: 13.5 g
  • Cholesterol: 26.2 mg
  • Sodium: 146.4 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.4 g

View full nutritional breakdown of Pan Roasted Pork chops bp and carrots calories by ingredient


Introduction

Bell peppers and carrots Bell peppers and carrots
Number of Servings: 4

Ingredients

    1.0 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g) Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, braised
    1.0 tbsp Butter, unsalted
    2.0 serving 1 Med. Green Bell Pepper
    7.0 gram(s) bell pepper, red, sweet, raw
    1.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    15.0 carrot Carrots, cooked
    0.5 tbsp Caraway Seed
    0.3 cup Chicken stock, home-prepared
    6.4 tbsp Bragg Apple Cider Vinegar
    3.0 tbsp Apple Jelly
    2.0 tbsp Extra Virgin Olive Oil

Directions

See cooking light magazine

Serving Size: 1 pork chop, 3/4 cup veggie mixture, 1.5 tbsp sauce

Number of Servings: 4.0

Recipe submitted by SparkPeople user CHRISTGIRL7.