One-dish Creole Chop Dinner Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
Interest Group

Ingredients

 Fresh mushrooms1⁄2 Pound
 Onion1 Medium
 Green pepper To Taste
 Butter/Margarine3 Tablespoon
 Pork shoulder chops4
 Flour2 Tablespoon
 Dry mustard1 Teaspoon
 Sage1 Dash
 Canned lima beans15 Ounce
 Tomato sauce7 1⁄2 Ounce
 Brown sugar2 Tablespoon
 Molasses1 Tablespoon

Nutrition Facts

Serving size

Calories 880 Calories from Fat 322

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 14.9 g74.6%

Trans Fat 0.2 g

Cholesterol 296.6 mg

Sodium 606.3 mg25.3%

Total Carbohydrates 42 g14%

Dietary Fiber 5.9 g23.6%

Sugars 16.4 g

Protein 92 g184.8%

Vitamin A 11.4% Vitamin C 20.2%

Calcium 9.8% Iron 37.9%

*Based on a 2000 Calorie diet

Directions

Saute" green pepper, onion and mushrooms in butter or margarine until just tender but not brown; put in 8" x 10" baking dish, reserving fat in pan.
Combine flour, mustard and sage and sprinkle mixture on chops.
Brown chops lightly in fat left in pan; remove.
Rinse pan with 1/4 cup juice from lima beans, and pour contents of pan over fried vegetables.
Add drained lima beans, tomato sauce, brown sugar and molasses, and stir until well mixed.
Set chops on top of mixture, and cover dish with lid or foil.
Bake 25 minutes at 350°F.
Uncover, and bake 20 minutes longer or until meat is very tender
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