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March Pork Chops

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Submitted by dharden

YIELD

4 servings

PREP

10 min

COOK

45 min

READY

55 min

Ingredients

48 1387.2
OUNCES ML/G PORK TENDERLOIN
lean, "white meat", four 12 ounce loins
½ 2.5
TEASPOON ML CORIANDER
ground
½ 2.5
TEASPOON ML CELERY SEEDS
ground
¼ 59
½ 2.5
TEASPOON ML FENNEL BULB
ground
¼ 59
5 5
LARGE LARGE GARLIC CLOVES
diced *
2 473
CUPS ML MUSHROOMS
sliced
1 ½ 355
CUPS ML WATER
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
coarsely diced
½ 2.5
TEASPOONS ML BLACK PEPPER
finely ground
3 45
TABLESPOONS ML CHERVIL
dried

Directions

Place pork chops in baking dish .

Put all other ingredients in a bowl and stir thoroughly, then pour over pork chops.

Bake at 450 for 30 to 45 minutes, or until chops are beginning to brown.

Turn over once during baking process.

Excellent served with mashed potatoes that have garlic and chevril stirred into them.

The leftover broth makes a wonderful light gravy.

CROCKPOT:

Mix all ingredients but mushrooms and place in crockpot.

Let cook for 4 hours on high.

Add mushrooms and let cook 1 additional hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 510g (18.0 oz)
Amount per Serving
Calories 438 24% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 218mg 73%
Sodium 1244mg 52%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 146g
Vitamin A 5% Vitamin C 16%
Calcium 7% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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