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Curried Baked Pork Chops

 

33

Yield

6

servings

Prep

20

min

Cook

50

min

Ready

70

min

Low Cholesterol, Trans-fat Free
 

Ingredients

6 each pork loin chops
boneless, cut 3/4 inch thick
*
1 teaspoon lemon pepper
*
1 teaspoon thyme
dried, crushed
*
2 tablespoons vegetable oil
1 ⅓ cups milk, low-fat
10 ¾ ounce soup, cream of chicken
reduced sodium, reduced-fat
½ cup apple juice
1 cup long grain rice
uncooked
½ cup celery
finely chopped
½ cup golden raisins
1 teaspoon 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

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Comments

Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 27128% of calories 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?

 

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