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Pork, Pear & Onions Recipe
|Pork loin chops||32 Ounce, cut 1 1/2 inches thick (4 Pieces, 8 Ounce Each)|
|Pear||1 Large, peeled cored thinly sliced|
|Onion||1 Medium, thinly sliced|
|Lemon vinegar||2 Teaspoon|
|Savory seasonings meat blend||1 Teaspoon|
|Savory seasonings garden blend||1 Teaspoon|
|Herb oil||1 Tablespoon|
|Ginger ale||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1936 Calories from Fat 744
% Daily Value*
Total Fat 97 g148.7%
Saturated Fat 28.8 g144.1%
Trans Fat 0.8 g
Cholesterol 630 mg
Sodium 539.3 mg22.5%
Total Carbohydrates 66 g21.9%
Dietary Fiber 10.6 g42.5%
Sugars 42 g
Protein 193 g385.7%
Vitamin A 2.2% Vitamin C 41.5%
Calcium 24.5% Iron 37.5%
*Based on a 2000 Calorie diet
Cut a pocket horizontally through center of each chop to the bone.
Divide pear and onion slices into fourths; evenly stuff pocket of each chop; sprinkle on Meat Blend and Garden Blend.
Heat oil in large frying pan over medium high heat.
Add pork, brown on both sides.
Preheat oven to 350°.
Arrange chops in 2 quart casserole dish; add ginger ale.
Cover; bake 75 to 90 minutes or until tender and internal temperature reaches 170° on meat thermometer.