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4 servings
suggest servings
| 1 | tablespoon | corn oil | |
| 1 | pound | pork chops | 4th rib or loin |
| 1/2 | cup | dijon mustard | |
| 1/4 | cup | apricot preserves | |
| 1/4 | cup | scallions, spring or green onions | sliced |
| 1 | tablespoon | soy sauce |
In large skillet heat corn oil over medium-high heat.
Add pork chops; cook until lightly browned on both sides and thoroughly cooked.
Remove chops from skillet; drain fat.
In small bowl combine creamy mustard blend, apricot.
Cook over low heat, stirring until slightly thickened.
Return pork chops to skillet, turning to coat.
Heat through.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 636mg | 27% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 0.0g | |
| Protein 36.0g | 71% |
| Vitamin A | 2% | Vitamin C | 5% | |
| Calcium | 5% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
It was my first time to do this kind of cookies, follow the ingredients, when the cookies showed, they were really great, I will definetly make them again!
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