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Baked Pork Chops & Brown Rice Recipe
|Brown rice||1 Cup (16 tbs)|
|Pork chops||6 , cut 3/4 inch thick|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, minced|
|Boiling water||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 2098 Calories from Fat 710
% Daily Value*
Total Fat 79 g122.3%
Saturated Fat 29.3 g146.3%
Trans Fat 0.6 g
Cholesterol 501.4 mg
Sodium 1595 mg66.5%
Total Carbohydrates 179 g59.7%
Dietary Fiber 16.5 g66.2%
Sugars 17.8 g
Protein 159 g317.5%
Vitamin A 1020.1% Vitamin C 42.3%
Calcium 34.5% Iron 49.6%
*Based on a 2000 Calorie diet
Place rice, 1-1/2 teaspoons salt and rosemary in a shallow 2-quart casserole.
In a large skillet, melt 1 tablespoon butter or margarine.
Brown chops on both sides.
Remove from skillet; set aside.
Melt 1 tablespoon butter or margarine in skillet.
Add carrots, onion and garlic.
Cook until onion is tender.
Add to rice in casserole.
Stir in boiling water.
Top with pork chops.
Sprinkle with 1/2 teaspoon salt.
Bake until chops and rice are tender, about 1 hour.
Return to oven until all water is absorbed, 5 to 10 minutes.