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Fruited Winter Pork Chops Recipe
|Pork chops||4 , trimmed (1 Inch Thick)|
|Vegetable oil||1 Teaspoon|
|Onion||1⁄3 Cup (5.33 tbs), minced|
|Orange herb sauce||1 Cup (16 tbs)|
|Orange||1 , peeled and sliced|
|Green onions||4 , sliced|
Serving size: Complete recipe
Calories 1878 Calories from Fat 427
% Daily Value*
Total Fat 48 g73.2%
Saturated Fat 14.4 g71.9%
Trans Fat 0.4 g
Cholesterol 312.7 mg
Sodium 2152.3 mg89.7%
Total Carbohydrates 275 g91.6%
Dietary Fiber 20.4 g81.6%
Sugars 233.8 g
Protein 102 g203.6%
Vitamin A 57.7% Vitamin C 959%
Calcium 32.6% Iron 38.5%
*Based on a 2000 Calorie diet
Cut pineapple in half lengthwise.
Refrigerate half for another use.
Cut fruit from shell, then cut crosswise into slices.
Cut fruit into large chunks; set aside.
Cut slit in side of each pork chop.
Stuff each with 2 prunes.
Cut remaining prunes into thirds.
Season pork chops with salt and pepper.
In large nonstick skillet, brown chops in oil.
Add cut prunes and onion.
Cover, reduce heat and cook 8 minutes.
Add Orange Herb Sauce.
Cook, stirring, until sauce boils and thickens.
Add reserved pineapple, orange and green onions.