Green Bean Pork Chop Supper Recipe
Ingredients
| Fat | 2 Teaspoon | |
| Pork chops | 6 , cut 0.5 to 0.75 inch thick | |
| Canned cut green beans | 32 Ounce, drained, reserve 2 tablespoons liquid (Blue Lake Colored) | |
| Canned whole kernel corn | 12 Ounce (1 Can) | |
| Cornstarch | 1 Tablespoon | |
| Canned tomato sauce | 8 Ounce (1 Can) | |
| Finely chopped onion | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Chervil | 1⁄4 Teaspoon, crushed | |
| Worcestershire sauce | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1688 Calories from Fat 673
% Daily Value*
Total Fat 75 g114.8%
Saturated Fat 23.4 g117%
Trans Fat 0.6 g
Cholesterol 477.6 mg159.2%
Sodium 3693.5 mg153.9%
Total Carbohydrates 91 g30.2%
Dietary Fiber 27.5 g110.2%
Sugars 45 g
Protein 157 g314.8%
Vitamin A 22.1% Vitamin C 30.9%
Calcium 19.1% Iron 43%
*Based on a 2000 Calorie diet
Directions
Add chops and brown on all sides.
Mix beans and corn in a 2 1/2 quart casserole.
Blend the reserved bean liquid with cornstarch; stir in the remaining ingredients.
Pour sauce over vegetables and toss until well coated.
Arrange chops on top of vegetable mixture.
Bake, covered, at 350°F 1 hour, or until pork chops are tender.
Uncover and bake 10 minutes longer.
Chef
