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Curried Baked Pork Chops

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Submitted by Kimberlin

YIELD

6 servings

PREP

20 min

COOK

50 min

READY

70 min

Ingredients

6 6
EACH EACH PORK LOIN CHOPS
boneless, cut 3/4 inch thick *
1 5
TEASPOON ML LEMON PEPPER *
1 5
TEASPOON ML THYME
dried, crushed *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 ⅓ 315
CUPS ML MILK, LOW-FAT
10 ¾ 310.7
OUNCE ML/G SOUP, CREAM OF CHICKEN
reduced sodium, reduced-fat
½ 118
CUP ML APPLE JUICE
1 237
CUP ML LONG GRAIN RICE
uncooked
½ 118
CUP ML CELERY
finely chopped
½ 118
1 5
TEASPOON ML CURRY POWDER

Directions

Trim fat from meat.

Sprinkle chops with lemon-pepper seasoning and thyme.

In a large skillet brown chops in hot oil over medium-high heat about 4 minutes, teaspoon urning once.

Set chops aside.

In a medium saucepan stir together the 1% lowfat milk, soup, and apple juice un til combined.

Stir in the rice, celery, raisins, and curry powder.

Bring mixt ure just to boiling.

Transfer rice mixture to a 3-quart rectangular baking dish .

Top with chops.

Cover and bake in a 350℉ (180℃) F oven for 45 to 50 minutes or until chops and rice are te nder.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 271 28% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 398mg 17%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 5% Vitamin C 16%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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