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Pork Chop Oven Dinner Recipe
|Pork chops||6 (About 3/4 Inch Thick)|
|Enriched flour||3 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Ground cloves||1⁄4 Teaspoon|
|Carrots||6 Small, pared and halved lengthwise|
|Potatoes||6 Small, pared and halved|
|Onion||1 Medium, thinly sliced|
Serving size: Complete recipe
Calories 2214 Calories from Fat 578
% Daily Value*
Total Fat 65 g99.5%
Saturated Fat 20.9 g104.4%
Trans Fat 0.6 g
Cholesterol 469.1 mg
Sodium 2689.9 mg112.1%
Total Carbohydrates 244 g81.2%
Dietary Fiber 31.3 g125.3%
Sugars 29.6 g
Protein 167 g333.3%
Vitamin A 1030.2% Vitamin C 362.5%
Calcium 41.3% Iron 81.8%
*Based on a 2000 Calorie diet
Heat fat in oven-going skillet.
When you have about 2 tablespoons melted fat, remove trimmings.
Combine flour, salt, pepper, and garlic salt; dip chops in mixture.
Brown chops well, about 15 minutes on each side.
Remove chops from skillet.
Pour off excess fat.
In skillet, combine water with next 5 ingredients.
Sprinkle carrots and potatoes generously with salt; place in the liquid.
Arrange chops atop; add onion slices.
Bake at 350° for 1 to 1 1/4 hours or till vegetables are tender.
Skim off excess fat; remove bay leaf and peppercorns.
Serve in skillet, or arrange chops and vegetables on platter and pass gravy.
Trim with parsley.