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4 servings
suggest servings
| 1/4 | cup | salad dressing, italian | |
| 1/4 | cup | barbecue sauce | |
| 1 | teaspoon | chili powder | |
| 4 | each | pork chops | cut |
Combine the salad dressing, barbecue sauce and chili powder and pour over pork.
Marinate for 30 minutes. Heat a nonstick skillet over medium-high heat.
Drain pork, place in skillet and brown on both sides.
Add remaining marinade.
Cover pan. Simmer over medium heat for 5 minutes.
| % Daily Value* | |
| Total Fat 4.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 423mg | 18% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 5.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 4% | Vitamin C | 1% | |
| Calcium | 0% | Iron | 1% |
* 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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Bordeaux, (Bor-DOH), is one of the world's best wines. But Bordeaux's geography, nomenclature, grape varieties and...
I've destroyed any number of goose dinners and pulled out enough hair to stuff an army pillow over it. I hadn't tried the big birds again for years until I came across this recipe just before Christmas. To say that I was pleased with the way it came out would be an understatement. Just as promised, a moist, flavorful bird with crispy skin that we all fought over. The aroma from that oven put a feral glint in the eyes of my dogs the likes of which I haven't seen since they treed a possum last summer. I can't find the name of whomever submitted this recipe but whoever you are, thanks a million!
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