Pork Chops And Rye Recipe
Ingredients
| Canned onion soup | 10 1⁄2 Ounce | |
| Water | 3⁄4 Cup (12 tbs) | |
| Rye | 3⁄4 Cup (12 tbs) | |
| Thick pork chops | 4 | |
| Oil | 2 Tablespoon | |
| Carrots | 3 Medium | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Dried marjoram | 1⁄8 Teaspoon | |
| Oregano | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 404 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 4.5 g22.5%
Trans Fat 0.1 g
Cholesterol 78.2 mg26.1%
Sodium 416.2 mg17.3%
Total Carbohydrates 30 g10.1%
Dietary Fiber 6.8 g27.3%
Sugars 3.9 g
Protein 29 g58.8%
Vitamin A 156.8% Vitamin C 6.3%
Calcium 6.5% Iron 10.9%
*Based on a 2000 Calorie diet
Directions
Stir with a fork.
Cover, and simmer 30 minutes or until rye has absorbed the liquid.
Trim fat from pork chops.
Add oil to a large skillet, and brown the pork chops.
Season with salt and pepper.
Cut carrots into short, thin strips resembling match sticks, and add to the rye.
Stir in celery, marjoram, oregano, and pepper.
Place rye mixture into a 6 x 1inch baking dish, and top with the pork chops.
Cover, and bake in a 350° F.
Oven for 1 hour.
Chef
